Description
Thai Pineapple Curry is a quick and easy meal to whip up. This delicious, 20-minute version is full of healthy vegetables, fresh pineapple, and your choice of Chicken, Shrimp or Tofu, and bathed in the most fragrant coconut red curry sauce. Vegan-adaptable.
Ingredients
Units
Scale
- 1/4 cup red curry paste, store-bought or make your own!
- 1 can coconut milk (13.5 oz) full fat is best
- 1 –2 tablespoons brown sugar (adjust as needed) or sub coconut sugar, honey, or alternative sugar
- 1–2 tablespoons fish sauce (and adjust as needed) or vegan fish sauce
- 1 lb chicken, cut into thin, bite-sized slices (or make crispy tofu, or use shrimp)
- 1/4 cup water or broth
- 1 cup fresh pineapple, cut into bite-sized pieces- or use frozen, or canned (drained & rinsed)
- 1 cup tomatoes, cut into bite-sized pieces
- 1/2 cup zucchini, cut into bite-sized pieces ( or sub snow peas, green beans or asparagus)
- 1/2 cup red bell peppers, diced
- 1/2 cup Thai basil (or sub regular basil)
- A squeeze of Lime to taste
- optional: 5-6 Kaffir lime leaves (add to the simmering sauce)
Serve with jasmine rice, garnish with Thai basil and lime wedges
Instructions
- Add curry paste and 3/4 of can the coconut milk to a medium pot over high heat and stir together creamy sauce forms. About 1-2 minutes or watch for bubbles on the sauce.
- Add sugar and fish sauce, stir, and simmer for 1 minute.
- Add the chicken, water, and cook for 4-5 more minutes until the chicken is tender. If using tofu, shrimp, or vegetables, cook for only 2-3 minutes.
- Add pineapple, tomatoes, and the vegetables, cover, and cook until slightly soft, 2-3 minutes.
- Add the rest of the coconut milk and adjust the flavors with more fish sauce, salt, sugar, and extra curry paste to find your perfect balance. Add a squeeze of lime if you like. Keep in mind, that serving it over rice will mellow the flavor considerably.
- Turn off the heat, add the Thai basil, and stir in one last time. Let cool slightly and serve over jasmine rice and top with more fresh basil and enjoy!
Notes
- Pineapple- Fresh pineapple is recommended for this recipe. But if you must, use frozen, or use canned pineapple (drain the liquid before use and beware of the sugar and acidity of the canned pineapple when cooking.) Adjust the sugar and fish sauce at the end.
- Red curry paste- You can use homemade red curry paste or store-bought red curry paste. Keep in mind all curry paste brands are different, so if in doubt about spice level, use conservatively and add more to taste.
- Protein- You can substitute any protein for this Thai pineapple curry! Shrimp and tofu or all vegetables are great but be sure to only cook these options in only 1/3 of the time required for cooking the chicken.
- Thai basil- A must. Don’t skip this one. (: Sweet basil is a good substitute if you can’t find Thai basil.
Nutrition
- Serving Size: with chicken breast & without rice.
- Calories: 359
- Sugar: 9 g
- Sodium: 599.9 mg
- Fat: 21.3 g
- Saturated Fat: 14.6 g
- Carbohydrates: 15.3 g
- Fiber: 1.5 g
- Protein: 28.1 g
- Cholesterol: 82.7 mg