Lindsay’s Thai Pineapple Curry
Lindsay, the Happy Herbivore, is sharing with us her Thai Pineapple Curry recipe. It looks good!
Thai Pineapple Curry
Serves 2
Ingredients:
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)
Instructions:
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
You can find Lindsay’s cookbook Happy Herbivore Abroad, full of dishes from around the world, on Amazon.
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!
10 comments
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I just made this for dinner and its AMAZING! Thinking of all the veggie combination you could put in this! Mushrooms, peas, edamame, carrot..... Thanks for the recipe! So yummy! -
If you live near an Asian market try and get Thai basil and Thai chili peppers as that will make the dish even better. Use ONE Thai pepper as they are super hot. You can freeze any extras you don't use. This is a pretty standard recipe so you can also swap out the pineapple for extra or super firm tofu or combine them. (My husband is Thai!)
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this looks/sounds amazing! I just made a Thai Red Curry Soup, will share the recipe later! I can't wait to try this one out!
To Jean-Michel: I recently ate something that had both red bell pepper and pineapple in it; the combination was really good! You might want to give it a try! -
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Colleen Conscious Cookery just made her own coconut milk I haven't tried it yet but it sure looks easy.
This looks fantastic I never make much with curry I will try this for sure. -
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