Thai Pineapple Vegetarian Curry Recipe
This vibrant and fragrant Thai Pineapple Vegetarian Curry is a perfect balance of fresh vegetables, juicy pineapple, and a creamy coconut milk base. It is an easy-to-make, flavorful dish that captures the essence of Thai cuisine, with its combination of aromatic herbs and spices. This curry is sure to become a favorite at your table, whether as a side dish or the centerpiece of a delicious vegetarian meal.
Ingredients for Thai Pineapple Vegetarian Curry
| Ingredient | Quantity |
|---|---|
| Garlic (chopped) | 6 cloves |
| Ginger (chopped) | 1 inch |
| Spring Onion (bulb and greens, chopped) | 2 stalks |
| Lemongrass (chopped) | 3 stalks |
| Green Chilies | 2 |
| Coriander Seeds (ground) | 1 tablespoon |
| Water | 1/4 cup |
| Cauliflower (cut into florets) | 1 cup |
| Red Bell Pepper (cut lengthwise) | 1 |
| Green Beans (French Beans, cut into 1-inch pieces) | 1/2 cup |
| Pineapple (cut into chunks) | 1 cup |
| Coconut Milk | 200 ml |
| Brown Sugar (Demerara or palm sugar) | 1 teaspoon |
| Soy Sauce | 1 teaspoon |
| Salt | To taste |
| Basil Leaves (torn) | 2 sprigs |
| Sunflower Oil | 1 tablespoon |
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 40 minutes | 60 minutes |
Servings
- Servings: 4
Cuisine
- Cuisine: Thai
- Course: Side Dish
- Diet: Vegetarian
Instructions for Thai Pineapple Vegetarian Curry
Step 1: Prepare the Curry Paste
To start preparing the Thai Pineapple Vegetarian Curry, combine the garlic, ginger, spring onion (both bulb and greens), lemongrass, coriander seeds, and water in a small mixer grinder. Blend the mixture into a smooth paste. Set the paste aside for later use.
Step 2: Pressure Cook the Pineapple
In a pressure cooker, add the fresh pineapple chunks along with salt to taste and a small amount of water. Pressure cook for one whistle and immediately release the pressure. Once done, set the pineapple aside.
Step 3: Roast the Vegetables
Heat sunflower oil in a wok or large pan. Begin by adding the red bell pepper and sautéing it on medium heat for about one minute. Then, add the cauliflower florets and green beans, sprinkle some salt, and sauté the vegetables until they are lightly cooked. To speed up the cooking process, you can add a splash of water and cover the pan. Once the vegetables are tender, turn off the heat and set them aside.
Step 4: Prepare the Curry Base
In a separate pan, heat some oil and add the prepared Thai curry paste. Sauté for about two minutes until the paste cooks through, and the wonderful aromas of the herbs and spices are released.
Step 5: Make the Curry
Next, pour in the coconut milk, brown sugar (or palm sugar), and soy sauce into the pan. Stir the mixture to combine the flavors and bring the curry to a smooth, rich consistency.
Step 6: Add the Vegetables and Pineapple
Now, add the sautéed vegetables—cauliflower, green beans, and bell peppers—along with the cooked pineapple to the pan. Stir gently to mix everything together. Add about 1/2 cup of water, cover the pan, and let it simmer for 3 to 4 minutes to allow the flavors to meld together.
Step 7: Final Touches
Taste the curry and adjust the salt if needed. Once the curry is ready, stir in the torn basil leaves for a burst of freshness. Turn off the heat.
Step 8: Serve the Curry
Transfer the Thai Pineapple Vegetarian Curry into a serving bowl. Serve hot, ideally paired with Thai Jasmine Sticky Rice, and garnish with additional spring onions. For a complete Thai meal, serve alongside Thai Raw Papaya Salad with Lemon, Peanut & Honey Dressing, and Thai Style Fried Bananas for dessert.
This Thai Pineapple Vegetarian Curry recipe is not only flavorful but also a fantastic option for those seeking a vegetarian delight with tropical flair. The balance of sweet pineapple, creamy coconut milk, and aromatic spices creates a dish that is both comforting and refreshing. Perfect for a cozy family dinner or as a stunning side dish for a special gathering, this curry is sure to impress with its vibrant colors and bold flavors. Enjoy!
