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Horizontal image of a black bowl with fluffy white rice, oiled snap peas, and yellow fruit chunks in a light red creamy sauce, with chopsticks resting on the side of it, in front of cups on a checkered blue towel.

5-Ingredient Thai Curry in a Hurry

  • Author: Shanna Mallon
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


5-ingredient Thai curry is just the recipe to pull out when you need to get dinner on the table fast. It’s an easy meal that’s full of flavor.



1 14-ounce can coconut cream

2 tablespoons red curry paste

1 tablespoon fish sauce (or low-sodium soy sauce)

12 teaspoons crushed red chili flakes, to taste

1/2 fresh pineapple, chopped into 1-inch pieces (about 1 1/4 cups)


  1. Add the coconut cream, red curry paste, and fish sauce to a large saucepan, and place it over medium heat. Stir to combine. 
  2. Add 1 teaspoon red pepper flakes. Bring to a simmer and cook for 5 minutes, until thickened. 
  3. Stir in the pineapple and warm through, about 3-4 minutes. Season to taste with additional red pepper flakes as desired.
  4. Serve with jasmine rice and steamed vegetables, or your choice of accompaniments.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Curry
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Thai, curry, pineapple, coconut cream, red curry paste