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
Scale
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
