A creamy and flavorful Thai curry featuring sweet pineapple chunks, vibrant bell peppers, and shrimp (or tofu for a vegetarian option) in a red curry sauce. This dish is a perfect balance of sweet, spicy, and savory flavors.
Ingredients
For the Curry:
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 can (400 ml) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers, sliced
- 1/2 cup snap peas or green beans
- 1/2 lb shrimp (or tofu for vegetarian option)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 1/4 cup chicken or vegetable stock
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Curry Paste:
- Heat the vegetable oil in a large pan or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
- Add Coconut Milk:
- Stir in the coconut milk and bring it to a simmer, combining it well with the curry paste.
- Add the Vegetables and Pineapple:
- Add the pineapple chunks, bell peppers, and snap peas. Simmer for 5-7 minutes until the vegetables are tender-crisp.
- Cook the Shrimp or Tofu:
- Add the shrimp or tofu to the pan and cook for 3-5 minutes, or until the shrimp turns pink and is cooked through (or until the tofu is heated).
- Season the Curry:
- Stir in the fish sauce, sugar, and chicken or vegetable stock. Simmer for another 2 minutes.
- Serve:
- Transfer the curry to a serving bowl. Garnish with fresh Thai basil leaves, red chili slices, and serve hot with steamed jasmine rice and lime wedges.
Nutritional Information (Per Serving):
- Calories: 300 kcal
- Protein: 18g
- Carbohydrates: 25g
- Fat: 14g
- Sodium: 450mg
Notes
- Substitute shrimp with chicken, tofu, or a mix of seafood.
- Adjust the spice level by adding more or less red curry paste.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊