Prawn Pineapple Thai Coconut Curry with Jasmine Rice

Dairy-free, Gluten-free, High protein, Healthy fats, Antioxidant-rich, Low sugar, Nutrient-dense, Quick and easy

This vibrant Prawn Pineapple Thai Coconut Curry with Jasmine Rice is a tropical delight that combines bold flavours with nourishing, wholesome ingredients. Dairy-free, gluten-free, and packed with high-quality protein, this dish supports muscle recovery and overall well-being. Succulent prawns provide essential amino acids, while creamy coconut milk delivers healthy fats and medium-chain triglycerides (MCTs) that boost brain function and sustained energy. Pineapple adds a naturally sweet, tangy twist, rich in vitamin C and antioxidants that support immune health and digestion. The aromatic blend of lemongrass, ginger, and kaffir lime leaves not only enhances the flavour but also provides powerful anti-inflammatory and gut-soothing benefits. Colourful bell peppers and bamboo shoots add fibre, vitamins, and minerals, making this curry a well-rounded, nutrient-dense meal. Served with fragrant jasmine rice and garnished with fresh basil and lime wedges, this dish is both comforting and revitalizing—perfect for a quick, nourishing, and flavour-packed meal.

Ingredients:

1 can pineapple chunks (packed in juice, NOT in syrup) or about 1¾ cups fresh pineapple, diced

1 Tbsp cooking tamarind

400g (14oz) prawns/shrimp, peeled & deveined

4 cans (400ml) coconut milk

2 jars Thai red curry paste

1-2 tbsp olive oil

2-3 tbsp Thai fish sauce (or salt to taste)

2 tbsp coconut sugar

1 tbsp fresh lime juice

1 tsp lime zest (or 3 kaffir lime leaves, finely shredded)

1 stalk lemongrass, smashed and chopped

Fresh ginger (about 1 inch), grated

3-4 garlic cloves, minced

¼ cup low sodium soy sauce or coconut aminos

Vegetables & Herbs:

1 red bell pepper, thinly sliced

1 orange or yellow bell pepper, thinly sliced

100g bamboo shoots, drained and sliced

1 handful fresh basil leaves (preferably Thai basil)

Lime wedges for serving

Method

If using tamarind pulp, dissolve 1 tbsp of tamarind paste in warm water. Stir well and set aside. If using 

In a large pot or wok, heat 1-2 tbsp olive oil over medium heat.

Add the grated ginger, minced garlic, and smashed lemongrass. Sauté for 2-3 minutes until fragrant.

Stir in the red curry paste and cook for an additional 2 minutes to bring out its flavors.

Pour in the coconut milk, tamarind paste, pineapple chunks (with juice), and soy sauce (or coconut aminos). Stir and bring to a simmer.

Let the mixture simmer for 5-10 minutes to allow the flavors to meld together. Add the sliced bell peppers, bamboo shoots, and lime zest (or shredded kaffir lime leaves). Stir to combine. Add the prawns to the curry. Cook for 3-5 minutes, or until the prawns turn pink and are fully cooked. Stir in the fish sauce, coconut sugar, and lime juice. Taste and adjust the seasoning with extra fish sauce or salt, if needed.

Discard the lemongrass stalk and stir in the fresh basil leaves. Serve the curry hot with a side of steamed jasmine rice. Garnish with lime wedges and fresh basil.

Recipe by Taylor Robinson – Holistic Health & Wellness Chef