Pineapple Curry Recipe

Rinse the rice under cold water until the runoff is mostly clear. Combine rinsed rice, 2.25 cups water and 0.25 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 15 minutes. Turn off heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Prepare ingredients

Drain canned pineapple if using; cut fresh pineapple into bite-sized chunks. Press and cube tofu if using: press 15 minutes to remove excess water and cut into 1-inch cubes. Slice carrots and red pepper, finely chop onion, mince garlic and grate ginger. Measure out spices and liquids.

Brown tofu (if using)

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook 3–4 minutes per side until golden on multiple sides. Transfer to a plate. (If using chickpeas, skip this step.)

Sauté aromatics

In the same skillet (add remaining 1 tbs oil if needed), reduce heat to medium, add chopped onion and a pinch of salt. Sauté 4–5 minutes until soft and translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Bloom the curry paste and spices

Add 2 tablespoons Thai red curry paste, 1 tsp ground turmeric and 1 tsp ground coriander to the pan. Stir constantly and cook for 1 minute to bloom the spices and deepen the paste's flavor. If the paste sticks, add a tablespoon of coconut milk to loosen.

Build the sauce

Pour in the remaining coconut milk (400 ml) and 250 ml vegetable broth. Stir to combine, scraping any browned bits from the bottom. Bring to a gentle simmer over medium heat.

Cook vegetables and pineapple

Add carrots and red bell pepper to the simmering sauce. Cook 4–5 minutes until the carrots begin to soften but still have some bite. Add pineapple chunks and cooked tofu (or chickpeas) and simmer 3–4 minutes to heat through and allow flavors to meld.

Season the curry

Stir in 1.5 tablespoons fish sauce (or soy sauce), 1 tablespoon light brown sugar, 2 tablespoons lime juice, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust: add more fish/soy sauce for saltiness, more lime for tang, or more sugar for sweetness. If you want extra heat, add sliced red chili now.

Finish with basil

Turn off the heat and stir in 1 cup fresh basil leaves until wilted, reserving a few leaves for garnish if desired. Let the curry rest for 2 minutes so flavors meld.

Serve

Spoon steamed rice into bowls, ladle pineapple curry on top or alongside. Garnish with extra basil, toasted cashews/peanuts and lime wedges. Serve hot.

Toast cashews or peanuts in a dry skillet over medium heat 2–3 minutes until fragrant, watching carefully to prevent burning. Roughly chop and sprinkle over the served curry.