17th March 2026

We had quite a long, tiring trip back - it could also be that we were just tired from yesterdays festivities.  I don’t want to think I am old but honestly, partying takes me days to get over - even if I do not drink.  Anyway, I was very glad to have made a curry Saturday with enough for leftovers.  My freezer used to be full of leftovers until Matt went to uni and now most of them go to him.

Our curry was a pineapple and shrimp red curry from the book Sabai by Palin Chongchitnant. 

This author came recommended from a colleague/friend and I was excited to get the book and dive in.  This recipe stood out to both Rhona when we flicked through and Saturday I needed a simpleish dish as I was making so many other bits and I also fancied some spice so this felt perfect. 

In her opening gambit, Palin said she doesn’t usually buy tinned pineapple as she finds it tasteless.  I usually only buy a good make but I don’t find it tasteless and you will usually find tinned pineapple in the cupboard as it is great for a quick throw together curry.

Anyway, I did pretty much follow the recipe a much of the success of this dish will sit with how good your Thai red curry paste is.  You need a good one if possible and if you don’t fancy making your own then try to get an authentic Thai one from your supermarket.

If I made this again I would make a few changes.  I would not add the water/stock as it was far too watery and not as thick and luscious as the picture although I would still put the stock pot in - I felt it needed that salt kick and there is only so much fish sauce you can use or it becomes all a little bit too funky.  She squeezed out the pineapple chunks then put them back into their juices, I would squeeze them right before adding to the curry then would add the pineapple juice once I had stirred the pineapple through the curry.  Putting the pineapple back into the juice felt a bit pointless even if I did get what she was trying to achieve. 

I would either very finely shred the makrut lime leaves or leave them whole - the big chunks were inedible but also not as easy to fish out as whole so it does need to be small enough to eat or larger to remove easier.

Generally though this did taste delicious and I would definitely make again with a few tweaks.