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Thai Pineapple Yellow Curry with Vegetables

  • Author: Sprinkles & Sea Salt
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


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

45 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

**For flavor

  • Category: Curry
  • Cuisine: Thai

Keywords: #thaicurry, #yellowcurry, #vegetablecurry