Pineapple Thai Curry

Good morning, lovelies! Happy Tuesday 🙂 I am SO excited about this pineapple Thai curry recipe that I’m posting today.But first, a quick update since I didn’t chat at all yesterday! I had an AWESOME birthday weekend, but of course it felt way too short. I celebrated all weekend long and had a blast. I somehow managed to squeeze in a date with Preston, birthday lunch, a trip to the zoo, a cocktail party with my friends at my place, and family dinner! It was just so much fun, and I had tons of great food and drinks all weekend long. (I’ll be posting my vegan rice crispy cake recipe soon!!!)

Yesterday I got up early to squeeze in my Kayla Itsines Bikini Body Guide workout, which was fortunate because it meant I could go straight for the leftover Chinese food and cake when I got home from a long Monday back after all the weekend fun 🙂 How was your weekend??

Okay, let’s talk food. This curry, guys. WOW. So apparently pineapple curry is a thing in Thai restaurants. Unless you’re a first time visitor here, you may have noticed my affinity for Thai food.

Weird thing is, as much Thai food as I’ve eaten, I only very recently noticed pineapple curry and pineapple fried rice on Thai menus. Now I can’t help but notice it, it’s everywhere! Thing is, I didn’t notice pineapple curries or pineapple fried rice until recently!

The first time I noticed it I thought this restaurant was doing something new and crazy and I just had to try it! Well I guess it’s not so new or crazy, but dang was it good!

Since ordering Thai food or going to a restaurant every time I crave it would render me totally bankrupt, I figured I have to add this to my ever-growing little repertoire of Thai recipes 🙂

As I perused recipes to try, all of the recipes I found included chunks of pineapple but no pineapple juice! I am not huge on pineapple chunks in a hot/savory way (if you are, then add them! I’m sure they’ll go great!) but I could have sworn the curry I had tasted like there was pineapple juice in the sauce. Whether that’s traditional or not, that’s how I’m doing it! 🙂

Pineapple Thai Curry

2015-02-09 18:21:25

Serves 4

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Ingredients

1. 2C pineapple juice
2. 2C vegetable broth
3. 1T red curry paste
4. 1t minced lemongrass
5. 1t minced ginger
6. 2t sriracha (or a sliced up Thai chile!)
7. 12 oz extra firm or sprouted tofu
8. 1 16 oz bag frozen mixed vegetables (or your choice of fresh chopped veggies)
9. 3/4C coconut milk

Instructions

1. Combine ingredients from pineapple juice through sriracha in a large saucepan and heat over medium heat until it simmers.
2. Meanwhile, pat dry tofu and cut it into cubes. Coat them with cooking spray and bake at 425 degrees while the curry cooks.
3. When the sauce is simmering, add the frozen vegetables and return sauce to a simmer until veggies are thawed and heated through. Turn off heat, stir in coconut milk, and add the tofu.
4. Garnish with cilantro!

Notes

1. I made the sauce all in one pot on the stove while I baked some tofu cubes in the toaster oven and sliced up a leftover barbecued chicken breast for Preston. We served our own rice, topped it with our protein, and then spooned the sauce over our own bowls. It was the BEST way to eat this dish – vegan for me and not for him 🙂

Nutrition facts

1. Calories: 261; Calories from Fat: 135; Total Fat 15.0g; Saturated Fat 10.1g; Sodium 252mg; Potassium 576mg; Total Carbohydrates 26.1g; Dietary Fiber 3.3g; Sugars 17.1g; Protein 8.8g

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