Thai Pineapple Curry is a delightful blend of sweet, tangy, and spicy flavors. This vibrant dish combines fresh pineapple, creamy coconut milk, aromatic spices, and colorful vegetables, creating a tropical feast for the senses. Perfect for a weeknight dinner or a festive occasion, this dish pairs wonderfully with jasmine rice.
Ingredients (Serves 4)
- For the Curry:
- 2 cups fresh pineapple, cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 cup vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce (optional for vegans: replace with soy sauce)
- Fresh basil leaves for garnish
- For Serving:
- Steamed jasmine rice or rice noodles
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Preparation Steps
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the red curry paste and cook for 1-2 minutes until fragrant.
- Stir in the onion, red, and green bell peppers. Sauté for 3-4 minutes until slightly softened.
- Add the pineapple chunks and cook for an additional 2 minutes.
- Pour in the coconut milk and vegetable broth. Stir well.
- Add the soy sauce, brown sugar, and fish sauce (if using). Simmer for 10 minutes.
- Adjust seasoning to taste, adding more curry paste or sugar as needed.
- Garnish with fresh basil leaves and serve hot with steamed jasmine rice or noodles.
Nutritional Information (Per Serving)
- Calories: ~250 kcal
- Protein: 3 g
- Fat: 15 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 500 mg
Notes
- For a spicier curry, add extra curry paste or fresh chili slices.
- Substitute the vegetables with your favorites, such as zucchini or carrots.
- To make it heartier, add tofu or chickpeas for additional protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy the picture of the dish to inspire your cooking!