Thai pineapple curry is a sweet and spicy creamy coconut milk curry loaded with healthy vegetables. This easy Thai curry is perfect to make for a busy weekday or weeknight dinner. Just serve it with Jasmine rice or Basmati rice and enjoy your Thai meal.
Ingredients used to make pineapple curry Thai:
- Pineapple: Use fresh pineapple cubes in this recipe. You may also add frozen or canned pineapple, and the recipe turns good with these too.
- Spinach: Add some fresh baby spinach in this Thai curry with pineapple.
- Spices: Spices like coriander powder, cumin powder, red chili powder, cloves, green cardamom, cinnamon and garlic are added in this recipe.
- Onion: Chopped spring onion and spring onion greens are used in this curry recipe.
- Jaggery: Little bit of jaggery is used in this recipe for adding sweetness.
- Coconut milk: Coconut milk is the main ingredient used in this best Thai pineapple curry recipe.
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How to make a Thai pineapple curry?
- Heat oil in a wok or pan.
- Add spring onion white and sauté till onion turns slightly pinkish.
- Then add garlic and fry till garlic turns aromatic.
- Add coriander power, cumin powder and red chili powder. Stir fry for 1-2 minutes.
- Add spinach and cook for 2-3 minutes.
- Mix pineapple and stir well.
- Add chopped spring onion greens and stir well.
- Pour in some coconut milk, crushed cardamoms, cinnamon, cloves and jaggery.
- Keep stirring continuously till it starts boiling.
- Add salt, mix well and simmer for 5 minutes on low heat till pineapple is tender.
- Do not overcook the pineapple.
- Serve hot with Jasmine rice or Basmati rice.
How to serve the best pineapple Thai curry?
Thai food pays attention to taste, look, smell, texture and is usually served with rice, mostly steamed long grain jasmine rice. The dishes are lightly prepared and have strong aroma and spicy edge. Thai recipes use coconut milk in all their cooking.
Thai Pineapple Curry Recipe
Thai pineapple curry is a sweet and spicy creamy coconut milk curry loaded with healthy vegetables. This easy Thai curry is perfect to make for a busy weekday or weeknight dinner. Just serve it with Jasmine rice or Basmati rice and enjoy your Thai meal.
Servings: 4 People
Ingredients
- 1 cup 1/2 inch cubes of pineapple without eyes and skin of the fruit
- 1/2 cup spinach finely chopped
- 1/2 cup spring onion chopped
- 1/2 cup spring onion greens chopped
- 1 tablespoon garlic finely chopped
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon red chili powder
- 1 cup thin coconut milk
- 3 green cardamoms
- 3 cloves
- 1 inch cinnamon
- 1 teaspoon jaggery
- 2 tablespoon oil
- Salt to taste
Instructions
- Heat oil in a wok or pan.
- Add spring onion white and sauté till onion turns slightly pinkish.
- Then add garlic and fry till garlic turns aromatic.
- Add coriander power, cumin powder and red chili powder. Stir fry for 1-2 minutes.
- Add spinach and cook for 2-3 minutes.
- Mix pineapple and stir well.
- Add chopped spring onion greens and stir well.
- Pour in some coconut milk, crushed cardamoms, cinnamon, cloves and jaggery.
- Keep stirring continuously till it starts boiling.
- Add salt, mix well and simmer for 5 minutes on low heat till pineapple is tender.
- Do not overcook the pineapple.
- Serve hot with Jasmine rice or Basmati rice.
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Note: The recipe was published on 2nd Apr 2015 and is republished.
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