Thai Pineapple Curry
Serves 4 • Time 20 mins
When I was in high school, my friend and I used to take classes at the community college 30 minutes north of the town we grew up in. Our favorite thing to do was escape campus between classes to this magical hole-in-the-wall Thai cafe called Rachawadee. It’s on a stool at their 8- seat counter that I discovered, and fell madly in love with, pineapple curry.
Rachawadee is still alive and well, but I am now 2,908 miles away, and so I’ve had to take it upon myself to fill the cravings in between my annual visits. This curry is super easy to make, quick, and freezes well. It’s the perfect weeknight meal and has enough veggies that it feels healthy and complete, especially when served with some steamed jasmine rice. I made it for Hannah for the first time a couple weeks ago and she declared it her “new favorite!” I hope you feel the same way.
Ingredients
5 tablespoons Thai red curry paste *see notes
2 tablespoons cooking oil (such as coconut or sunflower)
3 tablespoons fish sauce **see notes
2 teaspoons sugar
2 cups fresh pineapple cut into large bite-sized chunks (or 1 can pineapple, drained)
1/3 of a large bell pepper cut into large bite-sized chunks
1/3 cup yellow onion cut into large bite-sized chunks
1/2 cup fresh sugar snap peas (optional)
18 oz (2 ½ cups) coconut milk (from two 14oz cans)
1- 1 ½ lbs. sliced pork tenderloin, chicken, or 1 lb. shrimp
Cilantro (for serving)
Lime wedges (for serving)
Steamed jasmine rice (for serving) ***see notes
Equipment:
Use your wok if you have one, otherwise a large deep pan will work just fine
Pot with a tight fitting lid, for rice.
Notes, Tips, & Tricks
*The quality of curry paste you use really does make a difference! I suggest Mae Ploy, or Maesri which can both be found at your local Asian grocery, or online.
**The quality of your fish sauce also matters! I recommend Red Boat (sold at Trader Joes as well as many other retailers) or Three Crabs Viet Huong (sold at many Asian groceries).
***I recommend serving this with steamed jasmine rice on the side. My general rule for jasmine rice is 1 part rice to 1.5 parts water.
Let’s Do It
Step 1
Put jasmine rice on to cook, making sure to set a timer!
Step 2
While rice steams, heat oil in a wok or large, deep skillet over medium low. Add curry paste and stir, pressing the paste into the oil and stirring the paste until very fragrant and slightly darkened, about 3 minutes.
Step 3
Add sliced meat (if using) and stir to coat in curry paste. Add in onion and turn heat up to medium-high. Toss until onion barely begin to soften and until you can see the meat beginning to cook, about 2 minutes. Stir in coconut milk.
Step 4
Add in bell pepper, pineapple, sugar, and fish sauce. Simmer for about 5 minutes, reducing heat as needed. Toss in snap peas and cook 1-2 minutes until peas are tender-crisp. (This is also when you will add your shrimp if using instead of meat. Cook until shrimp are just opaque.) Turn off heat.
Step 5
Ladle curry into bowls and top with healthy squeeze of fresh lime juice and a small handful of fresh cilantro. Serve with steamed rice.