Browse by
Browse by
Browse by
Browse by
Dancing Shrimp Thai Pineapple Curry
Tested by Imperial Sugar
Member Submitted Recipe
Dancing Shrimp Thai Pineapple Curry
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

This hot and sweet Dancing Shrimp Thai Pineapple Curry will have your taste buds doing a jig. Tropical pineapple chunks and coconut milk are set ablaze with heat from chili, garlic and Thai peppers. Superb for a dinner party!

Prep time
4 servings
Sign in to post a comment
Dancing Shrimp Thai Pineapple Curry
Light Brown Sugar
Prep time :
Yield :
4 servings


  • 16 large shrimp
  • 1 tablespoon finely chopped garlic
  • 15 fresh basil leaves
  • 2 tablespoons Thai red curry paste
  • 2 cups unsweetened coconut milk
  • 4 tablespoons fish sauce
  • 2 tablespoons chopped tomato
  • 2 cups pineapple tidbits, well-drained
  • 1 tablespoon fresh lime juice
  • 1 tablespoon (or to taste) Imperial Sugar Light Brown Sugar
  • 2 to 3 kaffir lime leaves, shredded
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai chili peppers, slivered or to taste (serrano or jalapeno may be substituted)
  • 4 cups steamed jasmine, basmati or brown rice
  • Fresh basil for garnish, optional


  1. Peel, devein, and behead shrimp, leaving only small tail shells on. Pat dry and set aside.
  2. In a medium hot wok or large saucepan, drizzle oil and briefly saute garlic and basil, removing and reserving them when aroma is fully developed.
  3. In the same pan, cook curry paste briefly to develop aroma, then add 1 cup coconut milk, fish sauce, tomatoes, 1 cup pineapple, 1 tablespoon lime juice, and sugar. Stir to combine fully. 
  4. Add prawns and cook until they turn slightly pink and opaque. Add remainder of coconut milk, kaffir lime leaves, lime juice, pineapple, slivered chili peppers, and sauteed garlic and basil. Mix to coat all ingredients fully.
  5. To serve, transfer to a hollowed out pineapple shell or serving dishes and serve with a side of steamed rice. Garnish with fresh basil leaves, if desired. 


Ingredients can be purchased in any Asian market or in most ethnic sections of large super markets. If fresh kaffir leaves are not available, dried kaffier leaves can be purchased in the spice section.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.