Lindsay’s Thai Pineapple Curry
Lindsay, the Happy Herbivore, is sharing with us her Thai Pineapple Curry recipe. It looks good!
Thai Pineapple Curry
4 green onions, sliced
1 tbsp ginger, minced
2-3 garlic cloves, minced
1/4cup vegetable broth
1 red bell pepper, seeded and sliced into thin strips
1/2-1 red finger pepper, seeded and sliced
red pepper flakes, to taste
1 8-oz can diced pineapple (in juice, not syrup)
1 1/4 tsp mild yellow curry powder
1/2 cup lite coconut milk
2 tbsp fresh basil, minced
1/2 tsp low-sodium soy sauce
green onions (garnish)
Set aside a few dark green onion slices for garnish. Transfer the rest of the onions to a skillet with ginger and garlic Add enough broth so there is a thin lining on the bottom of the skillet and sauté over high heat for a minute or two, until onion, ginger and garlic are fragrant.
Add red bell peppers and red finger pepper (or red pepper flakes as desired) and sauté until bell peppers start to soften, adding splashes of broth as necessary to prevent sticking. Once bell peppers start to soften, add pineapple with juices, stirring to combine. Cook another minute, until peppers are cooked but still somewhat crisp and pineapple is warm.
Meanwhile, in a measuring cup or small bowl, whisk curry powder into coconut milk, then pour into skillet and stir to combine.
After 30 seconds, add basil and soy sauce, stirring again to combine.
Taste, adding more soy sauce or basil if desired. Garnish with green onions, lime wedges and a basil leaf or two.
Per serving: 155 calories, 3.6g fat, 30.7g carbohydrates, 3.7g fiber, 20.3g sugars, 2.7g protein
If you give it a try, let me know how it goes!
Do you have a favorite curry recipe?
Leave them in the comments so I can try those too!
Insane Ice Cream!June 27th, 2016
Guest Blog: How Vegan Friendly is Italy?June 17th, 2016
Tempeh Rueben Wraps from Heirloom Commons!May 20th, 2016
Date with Bear & My ParentsMay 11th, 2016
East Village NYC’s Vegan Ice Cream Game is Strong!April 27th, 2016