Creamy Pineapple Curry
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Creamy Pineapple Curry
This pineapple curry recipe is the ultimate sweet and savory comfort dish, perfect for a quick weeknight dinner or a flavorful meal prep. Imagine tender pieces of chicken or veggies simmered in a creamy, aromatic curry sauce with juicy pineapple chunks. It’s ready in about 30 minutes and delivers a taste of the tropics right to your table.
I first fell in love with the vibrant flavors of pineapple curry during a trip to Thailand, and I’ve been perfecting my own quick version ever since. The way the sweet pineapple balances the savory curry spices creates a harmony that feels both exotic and comforting. I love serving this over steamed rice with a side of my favorite hibachi veggies for a complete meal. For a truly decadent finish, a slice of my pineapple upside-down cake makes the perfect dessert pairing.
Four Reasons to Make This Pineapple Curry Tonight
- Incredibly Fast: This quick pineapple curry comes together in under 30 minutes for a stress-free meal.
- Versatile and Customizable: Easily make it vegetarian or add your favorite protein like chicken.
- Family-Friendly Flavor: The sweet pineapple makes this Thai pineapple curry a hit with both kids and adults.
- Perfect for Meal Prep: The flavors meld beautifully, making it even better the next day.
Everything You Need for Perfect Pineapple Curry
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Fresh Pineapple: Use ripe, sweet pineapple for the best burst of flavor.
- Curry Paste: Red or yellow Thai curry paste provides the authentic, aromatic base.
- Coconut Milk: Full-fat coconut milk creates a rich, creamy sauce.
- Protein or Veggies: Choose chicken for an easy pineapple chicken curry or tofu for a vegetarian option.
- Fish Sauce: A small amount adds a deep, savory umami note.
- Fresh Herbs: Basil or cilantro added at the end brightens the entire dish.
Pineapple Curry
Quick and easy pineapple curry recipe ready in 30 minutes. Tender potatoes in creamy curry sauce with sweet pineapple chunks. Perfect weeknight dinner!
Equipment
- large pot
- colander
- potato masher
- measuring cups
- measuring spoons
Ingredients
- 2 lbs russet potatoes peeled and quartered
- 1/2 cup whole milk warmed
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and pierce easily with a fork.
- Drain the potatoes thoroughly in a colander and then return them to the warm, empty pot. Let them sit for 1-2 minutes over the lowest heat to allow any excess moisture to evaporate.
- Mash the hot potatoes with a potato masher until they are broken down and no large lumps remain.
- Add the warm milk, butter, sour cream, salt, and pepper to the pot. Continue to mash until the ingredients are fully incorporated and the potatoes are smooth and fluffy.
- Taste and adjust seasoning with more salt and pepper if desired. Serve immediately while hot.
Notes
Taste and adjust seasoning with more salt and pepper if desired. Serve immediately while hot.
Delicious Ways to Customize Your Curry
- Vegetarian Delight: Swap chicken for firm tofu or chickpeas for a hearty meat-free meal.
- Spice It Up: Add a sliced red chili or extra curry paste for more heat.
- Extra Veggies: Incorporate bell peppers, snap peas, or carrots for more color and nutrition.
My Pro Tips for Curry Perfection
- Toast the Paste: Sauté the curry paste for a minute before adding liquids to deepen its flavor, a technique I also love in my vegan Thai red curry.
- Don’t Overcook Pineapple: Add the pineapple chunks at the end to keep their texture and fresh sweetness.
- Taste and Adjust: Balance is key, so taste before serving and adjust salt, spice, or sweetness as needed.
- Use Full-Fat Coconut Milk: This ensures your sauce is luxuriously creamy and doesn’t become watery.
How to Keep Your Pineapple Curry Fresh
- Store: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in portion-sized containers for up to 3 months; thaw overnight in the fridge.
- Reheat: Gently warm in a saucepan over medium-low heat, stirring occasionally, until heated through.
- Make-Ahead Tip: The sauce can be made 1-2 days ahead; simply add fresh pineapple when reheating.
Frequently Asked Questions
Can I use canned pineapple for pineapple curry?
Yes, you can use canned pineapple in juice, not syrup, for convenience. Just be sure to drain it well. However, fresh pineapple will give you the best, brightest flavor in this recipe.
What protein goes well with pineapple curry?
Chicken, shrimp, and firm tofu are all excellent choices. For a different twist, the spices pair wonderfully with lamb, similar to those in my creamy lamb curry.
How can I make my pineapple curry thicker?
Let it simmer uncovered for a few extra minutes to reduce. You can also create a quick slurry with a teaspoon of cornstarch and a tablespoon of water, then stir it into the simmering curry.
Is pineapple curry very spicy?
The spice level is easily adjustable. Start with a small amount of curry paste and add more to taste. The sweetness of the pineapple also helps balance the heat.
More Tropical Recipes to Try
Why This Pineapple Curry Recipe Will Become a Favorite
With its perfect balance of sweet, savory, and creamy elements, this pineapple curry is a guaranteed crowd-pleaser. It’s incredibly simple to prepare yet delivers restaurant-quality flavor that will transport your senses. I hope this recipe brings as much joy to your table as it has to mine.
