Thai Pineapple Yellow Curry with Vegetables – A flavorful vegetarian curry made with pineapple, Thai eggplant, carrots, red pepper and snow peas, in a creamy coconut yellow curry sauce.
We have some sort of Thai coconut curry on a very regular basis in our house. It’s my go-to when I don’t know what to make for dinner. It never disappoints and though it may seem complicated, it’s one of the easiest things to get on the table in about a half hour. I’ve shared a recipe for a Thai Red Curry (those pictures need some major updating), Green Curry Tofu and now this Thai Pineapple Yellow Curry with Vegetables.
What is Yellow Curry?
You can totally make your own curry pastes, but some of the individual ingredients that go into the pastes may be hard to find. Someday I’m going to try my hand at making my own, but for now I buy my curry pastes and always have a red, green and yellow on hand.
Chiles, lemongrass, garlic, shallots, ginger and shrimp paste are generally always found as the base of yellow curry along with Turmeric (which gives it that beautiful yellow color) and coriander. To this yellow curry dish, along with the yellow curry paste we are adding some fresh shallots and ginger as well as kaffir lime leaves to enhance the flavors you find in the paste.
The kaffir lime leaves can be found at most international or asian grocery stores, but if you cannot find them there only really purpose is to add flavor. You can think of them as serving the same purpose as a bay leaf. I absolutely love the flavor they add so if you can get your hands on them I totally recommend it!
Well, why not?! The yellow curry mixed with the coconut milk had a rich flavor. The pineapple lightens that up a bit and adds some acidity as well as a beautiful sweetness. The pineapple also absorbs flavor really well making it a good addition to a vegetarian dish.
What vegetables go into the curry?
The great thing about curries is that you can change up the vegetables based off what you have on hand or available to you. Hearty vegetables that can hold up when being cooked in the curry are best, but you can totally change it up! In this recipe we are using carrots, red pepper, snow peas and Thai eggplant (these are available at international and asian grocery stores, if you can’t find them you can use American eggplant). This combination of vegetables gives great texture and delicious flavor to the dish.
How to serve Thai Pineapple Yellow Curry with Vegetables
My favorite way to serve Thai curry is over rice. I almost always make my favorite Cilantro Lime Rice because it is flavorful and since it is a dense, sticky rice it doesn’t fully absorb the curry. Other ideas for pairings are brown rice, cauliflower rice or over rice noodles.
Garnish the dish based off your preferences, but I recommend some fresh herbs like cilantro, Thai basil as well as cashews for a little crunch!
1 tbsp coconut oil
1 tbsp shallots, minced
1/2 tbsp ginger, minced
1.5 cups thai eggplant, sliced (about 3 eggplants)
3/4 cup carrots, sliced
2 tbsp yellow curry paste
1 13.5oz can coconut milk
1 tbsp palm sugar*
2 tsp lime juice
1/2 tsp salt
1/2 cup red pepper, chopped
1/2 cup snow peas
1 cup pineapple, peeled, cored and chopped small
4–5 lime leaves (optional)**
fresh cilantro (optional)
thai basil (optional)
roasted, salted cashews (optional)
In a large skillet hear coconut oil over medium heat
Add the shallots, ginger and carrots, sauté 2-3 minutes
Add the yellow curry paste, mix
Pour in the coconut milk, mix until curry paste is dissolved into the coconut milk
Turn up to medium-high heat and bring to a slow boil
Add the palm sugar, salt and lime juice, stir until palm sugar is dissolved
Reduce heat back to medium, add the red pepper, snow peas and pineapple, sauté 2-3 minute
Reduce heat to a simmer, add the lime leaves
Simmer for 5-10 minutes
Serve curry over cilantro lime rice and garnish with fresh cilantro, thai basil and cashews if desired
*Can substitute brown sugar
- Category: Curry
- Cuisine: Thai
Keywords: #thaicurry, #yellowcurry, #vegetablecurry
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