A hearty, aromatic curry that will transport you to the streets of South East Asia. Inspired by Thai flavours, this one hits the spot with a balance of sweet, spicy, sour – all in one! Weekday dinners made easy with this tropical Pineapple Peanut Curry. It has a robust flavour of chilli, peanuts, and pineapple all simmered down in a rich peanut coconut milk base.
The pineapples are super juicy and act like a sponge absorbing all the curry goodness. Since everyone at home loves Thai curries, we almost always have a jar of homemade red curry paste in the fridge for emergency curry cravings!
Find the recipe for my other favourite curries here! Do tag me on Instagram if you make this Pineapple Peanut Curry enjoy!
Pineapple Peanut Curry
15
minutes30
minutesIngredients
1 cup fresh pineapple cubes (roughly 10-12 pieces)
1/4 cup unsweetened peanut butter
1/4 cup water
3 tbsp peanut oil/ sesame oil
4 tbsp Thai red curry paste (click here to make your own)
2 cups coconut milk
1 tsp salt to taste
2 tbsp jaggery
Roasted salted peanuts for garnish
Directions
- In a large pan, heat oil and Thai red curry paste. Sauté for 5-7 minutes until the oil separates from the curry paste.
- In a small bowl, whisk together the peanut butter and water. Whisk well until fully combined. It may thicken after adding water but add more water and mix until smooth. Add this peanut slurry into the pan and stir well.
- Once the peanut butter has been incorporated into the curry, add in the coconut milk, salt and jaggery. Stir well until combined.
- For the pineapple – add 1 tsp of oil to a frying pan and let it come to heat. Toss in the cubed pineapple and sauté on med-high heat until you notice slight char marks on the pineapple. This may take 7-8 mins. This also cooks the pineapple making it super juicy!
- Lastly, add the cubed grilled pineapple to the curry. If the curry is too thick, loosen with some hot water. Check for seasoning, add more jaggery/ salt if needed.
- Garnish roasted peanuts. Serve hot with rice.
