Vegan Thai Pineapple Curry

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This vegan Thai pineapple curry is a sweet and savoury delight that’s packed with flavour. It’s also super easy to make with store-bought Thai red curry paste and tastes great over rice, splashed with lots of lime juice for a fragrant dinner that comes together in 30 minutes.

Photo of a bowl of curry with rice and a spoon

Pineapple in a curry is something that you definitely must try if you haven’t already. The sweet and savoury combination is to die for, and the freshness of the pineapple combined with Thai flavours takes this vegan dish to the next level.

This vegan pineapple curry works best with fresh pineapple, butif you don’t have it, tinned pineapple would also work (try to use the kind with no sugar added, though, because the sweet /savoury thing might become unbalanced.)

What goes in the pineapple curry sauce?

I use store-bought Thai red paste for this curry because it speeds up the process and you can have a delicious vegan dinner on the table in 30 minutes.

You can make the curry as fiery as you want. I only use half a red chilli, but if you can take the heat, feel free to use more.

The same goes for the Thai red paste — you can add more if you like. I draw the line at four tablespoons, as that hits the spot for me. This is supposed to be a mild curry, but it’s up to you to decide how hot you want it.

Closeup photo of a bowl of curry

I use red pepper for the curry, as I find the combination with pineapple quite balanced.

When cooked in a curry, pineapple loses most of its natural sweetness, so don’t worry, this pineapple red curry is not too sweet. In fact, you’ll need to add a tablespoon of demerara sugar to the sauce to hit that perfect sweet/sour spot.

How do you make it?

  1. In a large pan, heat the coconut oil over medium heat and fry the chopped onion for 2-3 minutes. Add the red pepper and cook for a further 5 minutes.
  2. Add the garlic, ginger, and red chilli and cook for another minute until fragrant. Stir in the Thai red paste and cook for another minute before adding in the coconut milk.
  3. Add 200 ml water (if you want the curry to have more liquid), the juice of a lime, and the demerara sugar.
  4. Bring to a boil and add the pineapple chunks. Simmer for 4-5 minutes, then add the coconut cream. Continue to simmer for a couple of minutes, until the curry reaches the desired consistency.
  5. Serve over rice, sprinkled with coriander and splashed with extra lime juice if you like.
Step by step instructions to make pineapple curry

Recipe notes and tips for the perfect pineapple curry

  • If you use pineapple from a tin, make sure you don’t overcook it. Tinned pineapple is softer than fresh pineapple, so it turn soft quicker.
  • You can add some prawns to this pineapple curry if you’re not a vegan. Add them right at the end, as they only need 3-5 minutes to cook in the sauce. Alternatively, added shredded cooked chicken when the curry is almost done.
  • To cut calories, skip the coconut cream at the end and use light coconut milk instead. The curry won’t be as creamy, though.
  • I like this curry to be more watery, but if you want it thicker, skip the water and only use coconut milk and coconut cream.
  • This pineapple Thai curry freezes well, so you can use the recipe for meal prep. It will keep well for up to 3 months in a freezer-friendly container.

If you liked this vegan Thai pineapple curry, have a look at some of my other vegan curries:

Potato and Butter Beans Curry

Creamy Mushroom Curry with Cashew Nuts

Aubergine Thai Red Curry with Peppers

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Yield: 4

Vegan Thai Pineapple Curry

Vegan Thai Pineapple Curry

This vegan Thai pineapple curry is a sweet and savoury delight that’s packed with flavour.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp coconut oil
  • 1/2 red chilli, deseeded, finely chopped
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, chopped
  • 30 g (1 ounce) ginger, chopped
  • 4 tbsp Thai red paste
  • 1 x 400 ml (14 oz) tin coconut milk
  • 1 lime, juice of (plus extra for serving, optional)
  • 1 tbsp demerara sugar
  • 250 g (1/2 lb) pineapple
  • 4 tbsp coconut cream
  • Coriander, to serve (optional)

Instructions

    1. In a large pan, heat the coconut oil over medium heat and fry the chopped onion for 2-3 minutes. Add the red pepper and cook for a further 5 minutes.
    2. Add the garlic, ginger, and red chilli and cook for another minute until fragrant. Stir in the Thai red paste and cook for another minute before adding in the coconut milk.
    3. Add 200 ml water (if you want the curry to have more liquid), the juice of a lime, and the demerara sugar.
    4. Bring to a boil and add the pineapple chunks. Simmer for 4-5 minutes, then add the coconut cream. Continue to simmer for a couple of minutes, until the curry reaches the desired consistency.
    5. Serve over rice, sprinkled with coriander and splashed with extra lime juice if you like.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 461Total Fat 35gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 4gCholesterol 13mgSodium 269mgCarbohydrates 34gFiber 2gSugar 22gProtein 8g

Nutritional information is an estimate provided by an online nutrition calculator.

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