Tropical Pineapple Curry Recipe

Thai-Inspired Pineapple Curry

Today, I’m excited to share a unique and flavorful dish that combines the sweetness of pineapple with the spiciness of Thai curry. This recipe is perfect for those looking to add a tropical twist to their dinner rotation.

Ingredients

• 1 small pineapple (cubed)
• 1 red bell pepper (sliced)
• 1 onion (sliced)
• 1 can of coconut milk
• 2 tablespoons of red curry paste
• 2 stalks of lemongrass (crushed)
• 4 kaffir lime leaves
• 2 tablespoons of fish sauce
• 2 tablespoons of palm sugar
• Handful of fresh basil leaves

Kitchen Tools

• wok
• wooden spoon
• knife
• cutting board

To start, heat up a wok on medium heat and add the red curry paste. Stir it around until fragrant, then add the crushed lemongrass and kaffir lime leaves. Cook for another minute before adding the coconut milk.

Once the coconut milk is simmering, add the pineapple, bell pepper, and onion. Let them cook until slightly softened, then season with fish sauce and palm sugar. Stir well to combine all the flavors.

Finally, add the fresh basil leaves and give it a final stir. The curry should be fragrant and slightly thickened. Serve hot over steamed rice.

This Thai-inspired pineapple curry weighs approximately 1200 grams in total, with 4 servings. Each serving is around 300 grams, with an estimated calorie count of 350 per serving.

One tip for extra flavor is to roast the pineapple cubes in the oven for a few minutes before adding them to the curry. This caramelizes the sugars in the pineapple and adds a depth of flavor to the dish.

I hope you give this recipe a try and enjoy the unique combination of flavors. Feel free to customize it with your favorite veggies or protein choices. Bon appétit!