Pineapple Curry

gluten free - easy - dairy free

sweet and lightly spicy, this pineapple curry is easy to make a crowd pleaser.

step 1

Start by measuring out the ingredients listed. You'll find all the substitutions on the blog, along with tips.

step 2

After you've prepped your ingredients, start by sautéing the onion and garlic together.

step 3

When the onion has just softened, add the curry paste and break it up as you sauté for 1-2 minutes. As you fry the curry paste the heat helps to bring out more flavors.

step 4

Add the coconut milk, bell pepper, and lime leaves. Stir to combine, then simmer as low as possible until the bell pepper is tender, 6-8 minutes.

step 5

Next add the cubed-up chicken, and stir to combine.

step 6

Add the pineapple, stir to combine again. Then cook just until the chicken is done. Season to taste with fish sauce, coconut sugar, and sea salt. Remove the lime leaves and serve.

step 7

Make this a complete meal with freshly steamed Jasmine rice, Basmati rice, or cauliflower rice.


3 key tips

1. Use Mae Ploy curry paste for the best flavor.

2. I like fresh pineapple but frozen pineapple works great too!

3. try Panang curry paste for a tasty variation.

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