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About Us

Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Thai Pineapple Shrimp Curry with Jasmine Rice and Fragrant Herbs

Prep Time 28 minutes
Total Time 28 minutes
Difficulty 1.0 Easy
Calories Per Servings 633 Calories
Servings 4
Nutrition facts Nutrition information coming


Thai curry served over rice

Ingredients 10


1 tablespoon canola oil
1 to 2 tablespoons canned Thai red or yellow curry paste
2 cups DOLE® Pineapple Juice
3 tablespoons Thai or Vietnamese fish sauce
12 oz. raw shrimp, peeled and deveined
2 cups fresh DOLE Tropical Gold® Pineapple, cut into chunks
1 pkg ( 6 oz.) DOLE Baby Spinach Salad Blend
2 cups Thai jasmine rice, cooked
1/4 cup DOLE Green Onions, thinly sliced
1/4 cup slivered fresh mint leaves



1 tablespoon canola oil
1 to 2 tablespoons canned Thai red or yellow curry paste


Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring constantly, until very fragrant, about 3 minutes.


2 cups DOLE Pineapple Juice
3 tablespoons Thai or Vietnamese fish sauce
2 cups fresh DOLE Tropical Gold Pineapple,
    cut in chunks
1 pkg. (6 oz.) DOLE Baby Spinach


Stir pineapple juice and fish sauce into the curry paste mixture and let come to a simmer. Add shrimp and pineapple chunks to the simmering curry and cook just until shrimp turns opaque, about 5 minutes. Remove from heat, add spinach, and stir just until spinach wilts.


2 cups cooked Thai jasmine rice
1/4 cup DOLE Green Onions, thinly sliced
1/4 cup slivered fresh mint leaves


Scoop 1/2 cup rice into the center of each 4 serving bowls. Ladle equal portions of curry shrimp mixture into each bowl around the rice, and sprinkle each serving with equal portions of green onions and mint.

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