Lychee And Pineapple Sweet Thai Curry Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil over medium heat and sauté the onion until translucent.
• STEP 2.Add the garlic, ginger, and Thai curry paste to the pan and cook for another minute.
• STEP 3.Pour in the coconut milk and vegetable broth, and bring to a simmer.
• STEP 4.Add the diced pineapple, lychee, bell peppers, and tofu to the pan and cook until the vegetables are tender.
• STEP 5.Season with soy sauce, lime juice, and brown sugar to taste.
• STEP 6.Serve the curry over steamed jasmine rice and garnish with fresh cilantro.

Cooking Tips

• For a spicier curry, add more Thai curry paste or red chili flakes.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the curry.
• Feel free to customize the vegetables in this curry by adding your favorites, such as carrots or snow peas.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan over medium heat, adding a splash of water or coconut milk to maintain the consistency.
• Serve the reheated curry with fresh jasmine rice and enjoy!