Pineapple Yogurt Shrimp Curry – Recipe


Talk about mixed metaphors?

I had to fight the dog to lick the plate.  That’s not true, I don’t have a dog.  But if I had a dog, I would’ve had to fight the dog to lick the plate.  But that’s really not saying much considering what dogs will lick.  If you have a cat, forget about it.  The plate’s all yours.

Seriously, this turned out better than expected.  Just another warning, the picture also turned out much better than it looks in person.  Actually, I did lick the plate.  Or at least I pushed all the sauce to the edge of the plate and then slurped the sauce from the edge.  Okay, I was alone at the time so it’s socially acceptable if no one is around to see.  It’s that, if a tree falls in the forest kind of thing.



1 pound shrimp – cleaned, deveined, shells removed

1/2 head – about 7 cloves garlic – minced

2 tablespoons olive oil


about 6 to 8 ounces plain yogurt

1/2 cup pineapple juice

about 10 pieces of  pineapple chunks

1 teaspoon corn starch dissolved in 2 teaspoons cold water

1/2 small onion – minced

2 tablespoons olive oil

2 teaspoons red curry paste, or to taste



Sweat the onions and pineapple chunks in the olive oil over medium-low heat for about 1o minutes.  Stir in the yogurt and pineapple juice.  Bring up to a simmer, raising the heat if needed to medium.  When up to a good simmer or low boil, stir in the cornstarch and water.  Continue to gently boil for 5 minutes to slightly thicken the sauce.  Stir in the curry paste.  Simmer and stir another couple of minutes to mix the red curry into the sauce completely.  Turn the heat off.


Over low heat gently heat the garlic in the olive oil for about 5 minutes.  Raise the heat to medium.  Add the shrimp.  Cook until the shrimp are done.  When done, stir the shrimp into the warm sauce, with the heat still off.  Serve.


For the pineapple and juice I used a 7 ounce plastic container packed with pineapple and natural juice.  After draining and reserving the juice about half the chunks went into the sauce and half into me.  The juice, of course, found its way into the sauce later.  That avoided having a leftover can of pineapples and not knowing what to do with it.  The yogurt was homemade.  The only problem with homemade yogurt is finding a use for all of it.  Here’s one.  The shrimp had been in the freezer for a few months and were screaming to get back to the sea anyway possible.  They were really too small for this.  But they worked.  The curry paste was leftover from another recipe.  This recipe just shows,  a curry makes almost anything taste good.


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