Thai Pineapple and Shark Curry


Tenina Holder

Posted July 3, 2020 (Last updated January 12, 2022)



Total Time

1hrs 40mins



OK when you read shark, don't be afraid. You can sub in any fish.


  • Red onion icon
    Red onion1coarsely chopped
  • Galangal icon
    Galangal20 gpeeled, sliced
  • Green chili icon
    Green chili2halved
  • Cilantro icon
    Cilantro2 handfulsleaves of
  • Lime icon
    Lime1zest of
  • Lemongrass stalk icon
    Lemongrass stalk2sliced
  • Lime icon
    Lime1juice of
  • Pineapple icon
    Pineapple1peeled, cored, cubed
  • Red bell pepper icon
    Red bell pepper1diced
  • Steamed rice icon
    Steamed riceas neededto serve
  • Green chili icon
    Green chilias neededsliced
  • Cilantro icon
    Cilantroas neededleaves of
  • Shark filet icon
    Shark filet400 g
  • Garlic clove icon
    Garlic clove3
  • Coconut sugar icon
    Coconut sugar20 g
  • Extra virgin olive oil icon
    Extra virgin olive oil40 g
  • Kaffir lime leaves icon
    Kaffir lime leaves6
  • Coconut cream icon
    Coconut cream400 g
  • Fish sauce icon
    Fish sauce20 g

  • 1. Cut the shark into large 10cm cubes and place into a stasher bag
  • 2. Make the curry paste by placing onion, galangal, garlic, green chilli, cilantro, coconut sugar, lime and EVOO into the Thermomix bowl
  • 3. Chop with MC in place 10 sec, speed 7
  • 4. Put 1 tablespoon of the curry paste into the stasher bag with the fish, along with 3 kaffir lime leaves and 1 lemongrass stalk
  • 5. Refrigerate for at least 1 hour but up to 24 hours
  • 6. Cook the remaining curry paste for 7 min, varoma, speed 1
  • 7. Set aside until the fish has been sufficiently marinated
  • 8. When you are ready to make the curry, add 3 kaffir lime leaves, 1 lemongrass stalk, coconut cream, lime juice and fish sauce to the curry paste in Thermomix bowl
  • 9. Place the stasher bag into the varoma tray and set into position.
  • 10. Cook for 10 min, 100°C, reverse speed 2
  • 11. Add pineapple, capsicum and coriander
  • 12. Turn over the stasher bag
  • 13. Cook for 6 min, 100°C, reverse speed 2
  • 14. Serve curry over steamed rice and garnish with sliced green chilli and more fresh coriander leaves

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