If you’re craving something vibrant, sweet, a little spicy, and utterly satisfying, this Thai Pineapple Curry Recipe will be your new dinner obsession! It’s a symphony of juicy pineapple, crisp veggies, creamy coconut milk, and just the right amount of aromatic spice, all coming together for a dish that tastes like a tropical getaway in a bowl. Whether you’re aiming for a cozy weekday meal or wowing friends on a Friday night, this colorful curry is as fun to cook as it is to eat, and infinitely customizable for every table.
Ingredients You’ll Need
The magic of this dish is in its simplicity—each ingredient has a starring role, bringing flavor, texture, or a burst of color to the party. You don’t need anything fancy, just a handful of bold basics and a few tasty toppers for a Thai Pineapple Curry Recipe that’s pure sunshine in a pan!
- Coconut oil: Adds a subtle richness and traditional Thai flavor base.
- Onion (small, thinly sliced): Gives a sweet depth and slight crunch that carries the curry sauce.
- Garlic (2 cloves, minced): Brings irresistible aroma and savory warmth.
- Freshly grated ginger (1 tablespoon): Zings things up with freshness and gentle heat.
- Red curry paste (2 tablespoons): Packs all the classic heat and fragrant Thai spices—adjust to your taste!
- Canned full-fat coconut milk (13.5 oz): Lends creaminess and rounds out all the bold flavors.
- Soy sauce or tamari (1 tablespoon): Adds salty depth; use tamari for a gluten-free version.
- Brown sugar (1 tablespoon): Balances the spice with a hint of caramel sweetness.
- Fresh pineapple chunks (1½ cups): The star—juicy, tart, and sweet! Canned works in a pinch, but drain it well.
- Red bell pepper (sliced): Pops of color and crunch, with a peppery bite.
- Sliced carrots (½ cup): Sweetness and vibrant crunch that pair perfectly with the curry.
- Snap peas (1 cup): For snappy texture and bright green color.
- Firm tofu block (14 oz) or cooked chicken/shrimp (2 cups, optional): Add tofu for plant-based protein, or swap in chicken/shrimp for a classic twist.
- Lime juice (from ½ lime): Squeeze just before serving for a spark of zingy freshness.
- Fresh basil or cilantro (for garnish): Scatters of herbs add fragrance and flair.
- Cooked jasmine rice (for serving): The ideal, fluffy sidekick to soak up all that gorgeous curry sauce.
How to Make Thai Pineapple Curry Recipe
Step 1: Sauté Aromatics
Start by heating the coconut oil in a roomy skillet or wok over medium heat. Toss in your sliced onion and let it sizzle, stir, and soften for about 3 minutes. When the onion turns tender and translucent, add the garlic and ginger. The secret here is to let everything cook just until you start smelling their mouthwatering aroma—about 1 minute is all you need.
Step 2: Unlock the Curry Paste
Push the onion, garlic, and ginger mixture to the side of the pan and add your red curry paste right into the center. Stir it constantly for about 30 seconds. This little step unlocks all those hidden spices in the paste—your kitchen will instantly smell like a Thai restaurant!
Step 3: Simmer the Sauce
Slowly pour in the coconut milk, soy sauce (or tamari), and brown sugar. Stir gently to combine, scraping up anything yummy from the pan. Let the sauce come to a gentle simmer; you’ll notice it becoming lusciously creamy and beautifully red-gold in color.
Step 4: Add Pineapple and Veggies
Now the fun part—toss in the pineapple chunks, sliced red bell pepper, carrots, and snap peas. Mix everything so the veggies are well-coated in that irresistible curry sauce. Let your Thai Pineapple Curry Recipe bubble for 8 to 10 minutes, or until the vegetables are tender but still vibrant and just a little crisp.
Step 5: Protein Time
If you’re going with tofu, add it for the last 5 minutes of cooking to let it soak up the flavors and heat through. Using cooked chicken or shrimp? Stir them in just before you’re ready to serve—no overcooking here!
Step 6: Finish with Lime and Fresh Herbs
Right before serving, squeeze in the juice of half a lime and give everything a gentle stir. The citrus makes all the flavors pop. Taste and adjust the seasoning if needed—you’re aiming for that perfect blend of sweet, salty, creamy, and fruity.
Step 7: Serve Hot Over Jasmine Rice
Pile your fluffy jasmine rice into bowls, spoon the curry over the top, and scatter plenty of fresh basil or cilantro. The final flourish is all about color and aroma—dig in and let the flavors transport you!
How to Serve Thai Pineapple Curry Recipe
Garnishes
A finishing touch of torn fresh basil or a generous handful of cilantro takes your curry from simple to showstopping. If you love some crunch, sprinkle on roasted peanuts or cashews. A little extra squeeze of lime right before eating wakes up all the flavors.
Side Dishes
The classic match is fluffy jasmine rice, which soaks up every golden drop of curry. For an even more authentic Thai meal, pair your Thai Pineapple Curry Recipe with a quick cucumber salad or crisp spring rolls. They bring a cool, refreshing contrast to the tropical spice.
Creative Ways to Present
Want a fun, dinner-party-worthy twist? Serve your curry in hollowed-out pineapple halves as edible bowls—talk about impressive! Or arrange small bowls as part of a vibrant Thai-inspired feast, letting everyone help themselves family style.
Make Ahead and Storage
Storing Leftovers
Let your curry cool to room temperature, then transfer it to an airtight container. Refrigerate for up to four days; the flavors mellow and deepen overnight, making it even more delicious the next day.
Freezing
You can absolutely freeze Thai Pineapple Curry Recipe! Spoon cooled curry into freezer-safe containers, leaving a little room for expansion. It keeps beautifully for up to three months; just note that the texture of veggies may soften a bit upon thawing.
Reheating
To reheat, gently warm your curry on the stovetop over medium-low, stirring occasionally until hot. Splash in a little extra coconut milk or water if the sauce seems too thick. You can also reheat single portions in the microwave—stir halfway through to make sure it’s evenly heated.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely—canned pineapple works perfectly in a Thai Pineapple Curry Recipe if you’re in a pinch. Just drain it very well, as you don’t want extra juice watering down your curry.
What if I want my curry to be spicier (or milder)?
It’s easy to tailor the heat! Adjust the red curry paste to your preference—use less for a milder flavor, or add fresh chili or chili flakes for extra kick. Taste as you cook and find your perfect balance.
How do I make this recipe gluten-free and vegan?
Simply use tamari instead of soy sauce to make it gluten-free and choose tofu as your protein. All the other ingredients in this Thai Pineapple Curry Recipe are naturally vegan and gluten-free!
Which other veggies work well in this curry?
This recipe is incredibly flexible. Try broccoli, zucchini, baby corn, or even eggplant. Clean out your veggie drawer and get creative—just keep the pieces bite-sized for even cooking.
Can I make this ahead for a party?
Definitely! It reheats beautifully, and the flavors only improve after a day in the fridge. Wait to add the fresh herbs and a final squeeze of lime right before serving for the brightest taste.
Final Thoughts
If you’re searching for a meal that’s equal parts feast for the eyes and treat for the taste buds, this Thai Pineapple Curry Recipe has you covered. It’s deliciously flexible, endlessly fun, and guaranteed to light up any dinner table. So go ahead—gather your ingredients and bring a burst of Thai sunshine to your kitchen tonight!
Print
Thai Pineapple Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the exotic flavors of Thailand with this aromatic and creamy Thai Pineapple Curry. This vibrant dish combines the sweetness of pineapple with the heat of red curry paste, creating a perfect balance of flavors. Whether you choose to make it with tofu, shrimp, or chicken, this curry is sure to transport your taste buds to Southeast Asia.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Curry Base:
- 2 tablespoons red curry paste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
Additional Ingredients:
- 1 1/2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1/2 cup sliced carrots
- 1 cup snap peas
- 1 block (14 ounces) firm tofu or 2 cups cooked chicken or shrimp (optional)
- Juice of 1/2 lime
- Fresh basil or cilantro for garnish
- Cooked jasmine rice, for serving
Instructions
- Saute Aromatics: Heat coconut oil in a large skillet or wok over medium heat. Add onion and cook until softened. Stir in garlic and ginger.
- Add Curry Paste: Add red curry paste and cook briefly to release aroma.
- Make Curry Base: Pour in the coconut milk, soy sauce, and brown sugar. Bring to a simmer.
- Add Vegetables: Add pineapple, bell pepper, carrots, and snap peas. Simmer until vegetables are tender-crisp.
- Finish Dish: Add tofu, chicken, or shrimp if using. Squeeze in lime juice. Serve over jasmine rice, garnished with basil or cilantro.
Notes
- Adjust curry paste for preferred heat level.
- Use canned pineapple if fresh is not available, but drain well for best results.
- This curry pairs well with tofu, shrimp, or chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup curry with 1/2 cup rice
- Calories: 390
- Sugar: 14g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
