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Thai Pineapple Curry Recipe

Recipe By Slurrp

A Thai vegetable curry made with green curry paste and assorted vegetables and pineapple. This Thai red curry dish is spicy, but it’s favourful too. The best part is that you can easily adjust the flavours in this dish to suit your preference. Coconut milk tends to separate in the can, with the water sitting on top of the milk solids. I like to open the can, throw it into a bowl, give it a good stir, and then measure out what I need. The leftovers get wrapped and put into the fridge to be used another day. 

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Thai Pineapple Curry
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Ingredients for Thai Pineapple Curry Recipe

  • 1 piece Ginger
  • 6 No.s Garlic Cloves
  • 2 No.s green chillies
  • 3 stalk Lemongrass
  • 2 No.s spring onions
  • 1 tablespoon coriander seeds
  • 1 cup Pineapple
  • 1 tablespoon Oil
  • 1 No.s Red Pepper
  • 1 cup cauliflower
  • 200 milliliter coconut milk
  • 1 teaspoon Brown Sugar
  • 1 teaspoon soya sauce
  • As required Basil leaves A few

Directions: Thai Pineapple Curry Recipe

  • STEP 1.In a grinder jar add 1 inch ginger chopped, 6 cloves garlic, 2 green chillies, 3 stalks lemongrass peeled and chopped, 2 spring onions chopped, 1 tbsp coriander seeds. Add ¼ cup water and blend to make a smooth paste. Thai curry paste is ready.
  • STEP 2.In the pressure cooker add 1 cup chopped pineapple, salt to taste, 1/4 cup water . Pressure cook for 1 whistle and release the pressure immediately to avoid over cooking the pineapple.
  • STEP 3.In a preheated pan, add 1 tbsp oil, 1 red pepper cut into 1incg broad stirps, 1 cup cauliflower florets. Saute for a few seconds.
  • STEP 4.Then add 1 cup green beans cut into 1 inch pieces. Sprinkle salt and saute till the vegetables are lightly cooked. Cover the pan to cook faster. Once done , keep aside.
  • STEP 5.In a preheated pan add 1tsp oil, add the thai curry paste and saute for a few seconds.
  • STEP 6.Add 200 ml coconut milk and gently mix with the paste. Add 1 tsp brown sugar and 1 tsp soya sauce.
  • STEP 7.Then add the cooked pineapple and vegetables. Stir well to combine..
  • STEP 8.Cover and simmer for 3 to 4 minutes.Stir in torn basil leaves and serve hot with rice.
Nutrition
value
1357
calories per serving
102 g Fat23 g Protein97 g Carbs47 g FiberOther

Current Totals

  • Fat
    102g
  • Protein
    23g
  • Carbs
    97g
  • Fiber
    47g

MacroNutrients

  • Carbs
    97g
  • Protein
    23g
  • Fiber
    47g

Fats

  • Fat
    102g

Vitamins & Minerals

  • Calcium
    514mg
  • Iron
    24mg
  • Vitamin A
    745mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    478mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    193mg
  • Vitamin E
    10mg
  • Copper
    2mcg
  • Magnesium
    356mg
  • Manganese
    24mg
  • Phosphorus
    537mg
  • Selenium
    6mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp