Shrimp, Pineapple and butternut Squash Curry is perfect for a weeknight! Comes together fast, so you can get dinner on the table quickly, and is absolutely delicious!

Shrimp, Pineapple and Butternut Squash Curry for a Weeknight

Adapted from Nigella Lawson. I use the pineapple juice from the canned pineapple to flavor and sweeten the dish, so separate the chunks from the juice to make your life easier.
Course Entree
Cuisine Asian, Curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author TheSpicedLife


  • 1-2 T extra virgin coconut oil
  • 2 T Thai red curry paste, commercial is fine
  • 1 T minced garlic
  • 1 medium-large onion, thickly sliced
  • 1 t curry powder
  • 1 20-oz can of pineapple chunks in juice, do not discard the juice, (pineapple tidbits are fine too)
  • 1 15-oz can coconut milk
  • 1 cup chicken stock
  • 1-3 T fish sauce, to taste
  • 1 small butternut squash, peeled, seeded and cubed (can also use equivalent sweet potatoes)
  • 1 lb frozen peeled shrimp--I prefer medium sized with tails attached
  • juice of 1/2 lime or lemon
  • 1 small handful basil for garnish (Thai or purple basil preferred)
  • jasmine rice for serving


  1. Melt the coconut oil in a large, heavy pot over medium high heat. Add the curry paste and stir it into the oil. Continue stirring and fry the paste until the oil starts to separate and it becomes quite fragrant (just a few minutes).
  2. Add the garlic and onion and mix in thoroughly. Cook, stirring occasionally, for 5 minutes.
  3. Stir in the curry powder and cook, continuing to stir, for 1 minute.
  4. Pour in the pineapple juice (not the chunks). Stir and scrape to deglaze the pot. Let boil down for 3-4 minutes.
  5. Add the coconut milk, chicken stock, and one tablespoon of the fish sauce. Bring to a boil, stirring occasionally.
  6. When it is boiling, add the butternut squash. Bring back to a boil, and then cover, reducing the heat to maintain a gentle simmer. Let cook for 15 minutes.
  7. Rinse the frozen shrimp to remove excess ice.
  8. When the 15 minutes is up,make sure the butternut squash is nearly tender, and add the pineapple chunks and bring to a boil. Add the shrimp. Stir to break up any frozen pieces sticking together. Let cook for 1-3 minutes (depending on how frozen your shrimp are--do not let them overcook, when they curl and turn pink, turn off the heat).
  9. Add the lime juice and taste for more fish sauce. Mix in the basil leaves, reserving a few pieces for a pretty garnish on individual plates if desired.
  10. Serve over jasmine rice--the dish will be soupy.