Pad Pong Kari (Thai Yellow Curry Shrimp)
Succulent shrimp in a fragrant yellow curry sauce with pineapple and bell pepper, ready in under 25 minutes. A vibrant one-pan Thai classic that tastes like takeout but cooks faster.
- Total time
- 23 min
- Servings
- 2
- Calories
- 418
- Protein
- 38g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk, full-fat canned
- 2.5 tbsp yellow curry paste
- 1.5 cups pineapple chunks, fresh or canned
- 1 whole red bell pepper
- 1 tbsp fish sauce
Instructions
- 1
Pat the shrimp dry with paper towels, pressing gently on each shrimp to remove surface moisture — this helps them sear better.
- 2
Cut the bell pepper lengthwise into quarters, then slice out the white stem core and remove the seeds by scraping with your knife blade.
- 3
Slice each pepper quarter crosswise into strips about 1/2-inch wide, like cutting across a carrot stick.
- 4
If using fresh pineapple, cut the pineapple in half lengthwise, then cut away the skin in vertical strips with a sharp knife. Cut the flesh into 1-inch chunks; if using canned, drain well in a colander.
- 5
Pour the coconut milk into a large skillet or wok and place it over medium-high heat. Let it heat for 90 seconds until the surface is steaming and small wisps of vapor rise from it.
- 6
Stir the curry paste into the hot coconut milk using a wooden spoon, breaking up any clumps, until no white streaks of coconut milk remain — about 1 minute of constant stirring.
- 7
Add the shrimp to the curry and stir once with the spoon to coat them evenly. Let them cook without stirring for 2 minutes until the shrimp bottoms turn opaque and they release a slight seafood aroma.
- 8
Stir the shrimp and cook for 1 more minute — the shrimp should now be pink and firm to the touch along the sides, curled into a C shape.
- 9
Add the bell pepper strips and the pineapple chunks to the skillet, then stir once to combine with the sauce.
- 10
Pour in the fish sauce and stir the entire curry for 60 seconds until the peppers brighten in color and the pineapple is heated through — the sauce should smell intensely fragrant.
- 11
Taste a shrimp by carefully removing one with a fork and letting it cool for 5 seconds on a small plate. If it tastes underseasoned, stir in 1 more teaspoon of fish sauce and check again.
Tools you’ll need
- large skillet or wok (12-inch preferred)
- wooden spoon
- paper towels
- cutting board
- sharp 8-inch chef's knife
- colander (if using canned pineapple)
- fork
- small plate
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