Southern Thai Sour Curry with Pineapple and Shrimp
Recipe type: curry, main course
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 10g dried red chilies (I use Arbol), soaked in hot water until soft, drained well and patted dry
  • 4g salt
  • 10g fresh red Serrano or jalapeno peppers
  • 8g peeled garlic
  • 60g peeled shallots, sliced thinly
  • 20g Thai shrimp paste (kapi)
  • 4g ground turmeric or 8g fresh turmeric, peeled
  • 3 cups water or unsalted shrimp or fish stock
  • One 2-kg under-ripe pineapple, peeled, cored, and cut into 2-inch chunks
  • 3 tablespoons fish sauce
  • 134g prepared tamarind pulp
  • 50g palm sugar
  • ½kg large shrimp, peeled and deveined
  1. Put hydrated dried chilies in a granite mortar along with the salt; pound until smooth.
  2. Add fresh peppers, shrimp paste, turmeric, garlic, and shallots in that order, pounding until smooth after each addition.
  3. Put water or stock in a large pot; bring to a boil over high heat; stir in the prepared curry paste.
  4. Add pineapple chunks to the pot along with fish sauce, palm sugar, and tamarind pulp; simmer for 2 minutes.
  5. Add shrimp to the simmering (not furiously boiling) liquid; stir. Once shrimp is half way done, turn off the heat; the residual heat will finish the cooking of the shrimp.
  6. Adjust seasoning as needed. The flavor should be predominantly sour, followed by sweet, then salty.
  7. Serve with rice.
If you don't have a mortar, use a blender or a small food processor to make the paste.
Recipe by SheSimmers at