Vegan Coconut Pineapple Thai Curry Recipe

I absolutely love this recipe because it effortlessly brings together the vibrant flavors of Thai cuisine with a tropical twist, making every bite feel like an exotic escape. Plus, the creamy coconut milk combined with the fresh veggies and sweet bursts of pineapple create a dish that’s both comforting and refreshing—perfect for any cozy night in!

The harmony of flavors in my Vegan Coconut Pineapple Thai Curry fills me with love. The fresh pineapple flavor hits my taste buds wonderfully, pairing with the rich coconut milk and fragrant Thai red curry paste.

The colorful dish—with brilliant slices of red and yellow bell peppers—always makes me a nutrient-rich, satisfied meal.

Ingredients

Coconut Oil:
Contributes richness and healthful fats that boost the creaminess of the curry.

Garlic:
Brimming with antioxidants, it enhances the taste and health benefits.

Ginger:
Provides anti-inflammatory perks and delivers a warm spiciness.

Thai Red Curry Paste:
The essence of the dish, it offers warmth and fragrant depth.

Pineapple Chunks:
Yields up a sweet, juicy, and tropical twist.

Coconut Milk:
A luscious texture that is preserved by fats that are healthy.

Broccoli Florets:
Having an abundance of vitamins and fiber, these foods add structure to the dish.

Ingredient Quantities

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup pineapple chunks, fresh or canned
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon brown sugar
• 1 teaspoon lime juice
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 cup snow peas
• Salt to taste
• Fresh basil or cilantro for garnish
• Cooked jasmine rice or noodles for serving

Instructions

1. In a big skillet, warm the coconut oil over medium heat. Toss in the diced onion and cook until see-through, about 3-4 minutes.

2. Add the minced garlic and grated ginger, cooking for a further minute until they are aromatic.

3. Thai red curry paste has been added to the pan. It cooked for an additional minute and was stirred into a combination with the onion mixture.

4. Put the sliced red and yellow bell peppers in the pan and cook them until they start to soften, which should take about 2-3 minutes.

5. Combine the pineapple chunks and heat for one more minute.

6. Add the coconut milk, soy sauce (or tamari), brown sugar, and lime juice. Stir well to combine the ingredients.

7. Incorporate the broccoli florets, sliced mushrooms, and snow peas into the curry mixture. Cover the pot and let it simmer for 8-10 minutes, or until the vegetables are tender and cooked through.

8. Season to taste with salt, if needed.

9. Take it off the heat and decorate it with fresh basil or cilantro.

10. Serve the hot curry over either cooked jasmine rice or noodles. Dig into your vibrant and flavourful vegan coconut pineapple Thai curry!

Equipment Needed

1. Big skillet
2. Measuring spoons
3. Knife
4. Cutting board
5. Grater or zester
6. Spatula or wooden spoon
7. Can opener
8. Pot lid
9. Serving spoon
10. Plates or bowls for serving

FAQ

• Can I use a different type of oil instead of coconut oil?
  Yes, you can use any neutral oil such as vegetable or canola oil, but coconut oil enhances the tropical flavor of the dish.
• What can I substitute for Thai red curry paste if I can’t find it?
  You can try using yellow or green curry paste, though the flavor will differ. Adjust the quantity to taste, as different pastes vary in spice level.
• Is there a non-coconut milk substitute I can use?
  You can use almond milk or cashew cream for a different taste, but it will be less creamy than coconut milk.
• Can the vegetables be adjusted?
  Absolutely! Feel free to substitute or add vegetables such as zucchini or baby corn based on your preference.
• Is this recipe spicy?
  The spice level depends on the curry paste used. You can reduce the amount of red curry paste for a milder version.
• How can I make this dish gluten-free?
  Ensure to use tamari instead of soy sauce to keep the dish gluten-free.
• Can I make this recipe ahead of time?
  Yes, the curry can be prepared ahead and stored in the fridge for up to 3 days, allowing the flavors to meld even further.

Substitutions and Variations

Opt for olive oil or avocado oil in place of coconut oil.
Substitute fresh ginger with 1 teaspoon ground ginger.
For a different flavor, use green curry paste instead of Thai red curry paste.
Use coconut aminos in place of soy sauce or tamari for a soy-free alternative.
Substitute brown sugar with maple syrup, and you get a whole different sweetness profile in your baked goods. Maple syrup is not just a sugar. Its flavor is complex, and if you use it, you might want to consider that because it’s going to make quite a big change when you’re baking.

Pro Tips

1. For extra depth of flavor, sauté the Thai red curry paste with the onion, garlic, and ginger for 2-3 minutes before adding the bell peppers. This helps release the full aroma of the spices in the paste.

2. Use full-fat coconut milk for a creamier and richer curry. If you prefer a lighter version, you can substitute with light coconut milk but keep in mind it will be less creamy.

3. If using canned pineapple, opt for pineapple in juice rather than syrup to avoid adding unnecessary sweetness. Fresh pineapple will also provide a fresh and vibrant taste.

4. To enhance the flavor, consider adding a few drops of fish sauce (if not strictly vegan) or a splash more of soy sauce toward the end of cooking if the dish needs more umami.

5. To give the curry a nice zesty kick, add a bit of freshly grated lime zest along with the lime juice in step 6. This will brighten the dish and complement the coconut and pineapple flavors.