If you’ve never had pineapple curry let this be the one and only sign you need to make it ASAP.
With so many fresh and delicious flavors, this curry will quickly become one of your easy go-to weeknight meals! Serve it with a bed of rice and pair it with chicken, shrimp, tofu, or leave it as is. Either way, you’ll be incredibly satisfied and go back for seconds!
Why you’ll love this pineapple curry
There are so many reasons to love this pineapple curry, but here are a few that stand out:
This pineapple curry is 100% vegan! If you follow this recipe to a T and don’t add anything, you’ll have an incredibly delicious vegan meal. However, you can add shrimp or chicken to add a bit of protein. Tofu also works!
This recipe will become a go-to weeknight dinner. This pineapple curry comes together so quickly and can be stored for days (making for easy lunches, too).
Everything comes together in less than 25 minutes. Depending on how fast you can chop your veggies (or if you purchase pre chopped), this recipe can take just 15 minutes.
This recipe is incredibly straightforward. Between chopping ingredients and adding everything to a pot, there isn’t much to mess up.
Ingredients
For this recipe, you’ll need:
- Pineapple
- Red pepper
- Green pepper
- Carrots
- Water chestnuts
- Coconut milk
- Water
- Thai red curry paste
- Ginger paste
- Cashews
- Cilantro
- Rice
- Lime
- Olive oil
- Optional: cornstarch + water slurry to thicken your curry
Some add-ins I’d recommend:
- Chicken
- Tofu
- Shrimp
- Baby corn
- Bamboo shoots
Keep in mind that you don’t need these to make this pineapple curry delicious. Even without a major protein this dish is a show stopper!
How to make pineapple curry
To make your curry, you’ll first need to chop and prep your veggies and pineapple. To save a bit of time, feel free to purchase canned pineapple and pre cut veggies!
Add olive oil to a large sauté pan followed by the Thai red curry paste and ginger paste. Fry until aromatic then add the pineapple. Cook for 3-5 minutes or until the pineapple starts to caramelize a bit.
When this happens, add in the water and coconut milk and stir to combine. Then add in the peppers, carrots, and water chestnuts and simmer on medium-low for 10-15 minutes or until the veggies are tender.
At this point, your pineapple curry is finished – but if you like a thicker curry feel free to add in a cornstarch slurry (this can be made from adding 1:1 ratio of cornstarch and water).
Serve over a bed of rice, top with extra cashews and some cilantro and enjoy!
Frequently asked questions
Have a question not answered below? Feel free to leave a comment and I’ll do my best to answer it for you 🙂
Do you need to use coconut milk to make curry?
It’s recommended, but not necessarily. While coconut milk helps to add a bit of sweetness to curry to help counteract the spice, you can use another form of milk.
In saying that, I always use coconut milk in my curry recipes because I have never been able to replicate the creamy, sweet taste that it provides.
Am I able to use canned pineapple instead of fresh pineapple?
Of course you can!
Just make sure that you remove the pineapple from the juice that’s found within the can before adding it to the mix.
How long can I store this pineapple curry?
Leftovers are able to keep in the refrigerator for up to five days if stored in an airtight container.
Simply the Best Pineapple Curry
If you’ve never had pineapple curry let this be the one and only sign you need to make it ASAP. Not to mention this recipe comes together in less than 25 minutes.
- Prep Time: 5 Minutes
- Cook Time: 15 minutes
- Total Time: 20 Minutes
- Yield: 6 servings 1x
Ingredients
- 1 pineapple, diced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 3 carrots, peeled and sliced
- 1 8 oz can water chestnuts
- 1 13 oz coconut milk can
- 1/2 cup water
- 1/3 cup cashews
- 1 TBSP Thai red curry paste
- 1 TBSP ginger paste
- Juice from one lime
- 1 TBSP olive oil
- Optional: 1 TBSP cornstarch + 1 TBSP water
- Rice for serving
- Cilantro for serving
Instructions
- First, chop the vegetables and dice the pineapple. To save a bit of time, feel free to purchase canned pineapple and pre cut veggies!
- Add olive oil to a large sauté pan followed by the Thai red curry paste and ginger paste. Fry until aromatic then add the pineapple. Cook for 3-5 minutes or until the pineapple starts to caramelize a bit.
- When this happens, add in the water and coconut milk and stir to combine. Then add in the peppers, carrots, and water chestnuts and simmer on medium-low for 10-15 minutes or until the veggies are tender.
- At this point, your pineapple curry is finished – but if you like a thicker curry feel free to add in a cornstarch slurry (this can be made from adding 1:1 ratio of cornstarch and water).
- Serve over a bed of rice, top with extra cashews and some cilantro and enjoy!
