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A classic Thai red curry with sweet-tart pineapple and shrimp. Super quick and easy, perfect for a weeknight meal. I also show you a trick to make sure the pineapple can absorb the maximum amount of curry flavour in no time!You can use fresh pineapple but I used canned (from my covid panic-buying!) and this is one of the best places to use canned pineapple.

HOW TO MAKE COOKING TAMARIND    • How to Make Tamarind Paste for Thai C...  
CURRY PASTE 101    • Ultimate Guide to THAI CURRY PASTE - ...  
WRITTEN RECIPE: https://hot-thai-kitchen.com/pineappl...

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com