Thai Pineapple Curry Recipe
Get ready to fall in love with the vibrant symphony of flavors in this Thai Pineapple Curry Recipe. Bursting with sweet pineapple, creamy coconut milk, and zesty red curry, this dish effortlessly balances savory, spicy, and tropical notes in every bite. Whether you’re a seasoned curry enthusiast or just craving a unique, easy dinner, you’ll adore the luscious textures, bright colors, and satisfying richness of this meal. Plus, it’s vegan, adaptable, and guaranteed to become a favorite in your kitchen rotation!
Ingredients You’ll Need
The beauty of this Thai Pineapple Curry Recipe lies in its simplicity. Every ingredient plays a starring role, bringing its own flavor, texture, or pop of color to the party. Here’s what you’ll need, and why you shouldn’t skip a single one:
- Coconut oil: Gives the base a rich, tropical aroma and helps the aromatics bloom.
- Onion: Adds natural sweetness and depth as it softens.
- Garlic: Brings a punchy, savory note you don’t want to miss.
- Fresh grated ginger: Adds a warm, zesty zing that lifts the entire curry.
- Thai red curry paste: The heart of the curry, delivering bold spice and color.
- Full-fat coconut milk: Makes everything luxuriously creamy and mellow.
- Vegetable broth or water: Lightens the sauce and helps everything simmer together.
- Soy sauce or tamari: Gives a salty, umami backbone (use tamari for gluten-free).
- Brown sugar: Balances the heat and acidity with a gentle sweetness.
- Fresh pineapple chunks: The star of the show, adding bursts of juicy, tropical sweetness.
- Red bell pepper: For crunch, color, and a touch of sweetness.
- Snap peas or green beans: Bring freshness, texture, and vibrant green energy.
- Firm tofu: Soaks up all the flavors and gives the dish satisfying protein.
- Lime juice: Brightens everything up right at the end.
- Fresh Thai basil or cilantro: Adds herbal fragrance and a pop of color for garnish.
- Cooked jasmine rice: The perfect fluffy base to soak up all that irresistible curry sauce.
How to Make Thai Pineapple Curry Recipe
Step 1: Sauté Your Aromatics
Start by heating coconut oil in a large skillet or wok over medium heat. Once shimmering, add the chopped onion and let it soften for 2 to 3 minutes. When the onion turns translucent, stir in the garlic and fresh grated ginger. Let them sizzle for another minute until your kitchen smells absolutely heavenly!
Step 2: Toast the Curry Paste
Add the Thai red curry paste right into the pan. Stir it around for about a minute. This quick toasting step wakes up all those spices, giving your Thai Pineapple Curry Recipe incredible depth and color.
Step 3: Build the Sauce
Pour in the full-fat coconut milk and vegetable broth (or water). Add the soy sauce and brown sugar, then give everything a good stir. This creamy, savory-sweet mixture is the backbone of your curry, so make sure everything’s well combined before moving on.
Step 4: Add Veggies, Pineapple, and Tofu
Now it’s time for the fun part! Toss in your pineapple chunks, sliced red bell pepper, snap peas or green beans, and cubed tofu. The variety of textures and colors make this step both beautiful and delicious. Simmer for 10 to 12 minutes, until the veggies are tender and the tofu is warmed through.
Step 5: Finish with Lime Juice
Just before serving, stir in the lime juice. This last splash of citrus brightens up the entire curry, making the flavors sing. Taste and adjust seasoning if needed — maybe a bit more soy sauce for saltiness, or a pinch more sugar if your pineapple is extra tart.
Step 6: Serve and Garnish
Spoon the hot curry over fluffy jasmine rice and top with a generous sprinkle of fresh Thai basil or cilantro. The aroma and color will make you want to dig in right away!
How to Serve Thai Pineapple Curry Recipe
Garnishes
For a gorgeous finish, shower your curry with torn Thai basil or cilantro just before serving. If you like an extra kick, a few thinly sliced red chilies or a handful of roasted peanuts are both fantastic options. These garnishes add pops of color, aroma, and crunch that elevate every bowl.
Side Dishes
While this Thai Pineapple Curry Recipe is a meal in itself, you can serve it alongside simple cucumber salad, steamed edamame, or fresh mango slices for a refreshing contrast. A side of crispy spring rolls or papaya salad also makes any curry night feel extra special.
Creative Ways to Present
For a fun tropical twist, serve the curry right inside a hollowed-out pineapple half! Not only does this wow your guests, but the extra pineapple juice infuses each bite with even more sweetness. Alternatively, try serving individual portions in small coconut bowls for a festive, island-inspired touch.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Pineapple Curry Recipe tastes even better the next day as the flavors meld together. Store cooled curry in an airtight container in the refrigerator for up to 3 days. The tofu and veggies soak up even more of that delicious sauce, making reheated servings extra flavorful.
Freezing
If you want to save some for later, this curry freezes beautifully. Let it cool completely, then portion into freezer-safe containers. It will keep well in the freezer for up to 2 months. Just note that the texture of the tofu may change a bit, but the flavors stay just as vibrant.
Reheating
To reheat, gently warm the curry on the stovetop over medium-low heat, stirring occasionally until hot. If it has thickened, add a splash of water or coconut milk to loosen the sauce. You can also reheat single servings in the microwave, stirring halfway through for even heating.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely! While fresh pineapple gives the brightest flavor and firmest texture, canned pineapple chunks work well in a pinch. Just drain them thoroughly and opt for pineapple in juice rather than syrup for the best results.
How spicy is this Thai Pineapple Curry Recipe?
The heat level depends on your red curry paste and how much you use. Start with two tablespoons for a mild curry, and bump it up to three or more if you love heat. You can also add fresh chilies if you want an extra spicy kick.
What proteins can I substitute for tofu?
This recipe is super flexible! Try swapping tofu for cooked chicken, shrimp, or even chickpeas for a plant-based protein. Each option soaks up the sauce beautifully and adds its own twist to the curry.
Is this curry gluten-free?
Yes, it can be! Be sure to use tamari instead of regular soy sauce to keep the dish gluten-free, and double-check that your curry paste doesn’t contain any hidden wheat-based ingredients.
Can I make Thai Pineapple Curry Recipe ahead of time?
Definitely. You can prepare the curry a day in advance and store it in the fridge. The flavors deepen overnight, making leftovers arguably even tastier than the first serving. Just add fresh herbs when ready to serve.
Final Thoughts
There’s just something magical about the sweet, spicy, and creamy flavors in this Thai Pineapple Curry Recipe. Whether you’re impressing guests or just treating yourself, it’s a dish that always brings smiles to the table. Give it a try—you might just find your new favorite weeknight dinner!
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Thai Pineapple Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Thai Pineapple Curry is a vibrant and flavorful vegan dish combining the sweetness of fresh pineapple with the rich creaminess of coconut milk and the bold spices of Thai red curry paste. Featuring tofu and a medley of fresh vegetables, it’s a perfect quick and easy main course served over jasmine rice, packed with tropical flavors and a delightful balance of spicy, sweet, and savory notes.
Ingredients
Vegetables and Protein
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 block (14 ounces) firm tofu, cubed (or protein of choice)
Liquids and Seasonings
- 1 tablespoon coconut oil
- 2–3 tablespoons Thai red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Garnish and Serving
- Fresh Thai basil or cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the base: Heat coconut oil in a large skillet or wok over medium heat. Add chopped onion and sauté for 2–3 minutes until softened to release its sweetness.
- Add aromatics: Stir in minced garlic and grated ginger, cooking for another minute until fragrant and blended with the onion.
- Incorporate curry paste: Add the Thai red curry paste and stir continuously for about 1 minute to toast the spices and enhance flavor.
- Create the sauce: Pour in the full-fat coconut milk and vegetable broth, then stir in soy sauce and brown sugar. Mix well and bring the curry to a gentle simmer.
- Add main ingredients: Stir in pineapple chunks, sliced red bell pepper, snap peas (or green beans), and cubed tofu. Let the mixture simmer for 10–12 minutes, allowing vegetables to become tender and tofu to absorb the flavors.
- Finish and season: Stir in fresh lime juice, taste the curry, and adjust seasoning with more soy sauce, sugar, or curry paste if desired.
- Serve: Spoon the hot curry over cooked jasmine rice and garnish with fresh Thai basil or cilantro for a fragrant, colorful presentation.
Notes
- For a spicier curry, increase the amount of red curry paste or add sliced fresh red chilies.
- Substitute tofu with chicken, shrimp, or chickpeas depending on your protein preference.
- Leftovers taste even better the next day as the flavors continue to meld.
- Use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups (without rice)
- Calories: 330
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
