Easy Pineapple Thai Curry! Bursting with marinated sweet pineapple and comforting goodness, what’s not to love?!

Vibrant, bold, and deliciously saucy, this Easy Pineapple Thai Curry is brimming with sweet heat and tender veggies.  Pineapple and Thai curry come together to create an amazing budget-friendly weeknight meal that works perfectly for those dinner evenings when you need something simple and fast.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!               

Want a super quick meal that tastes amazing?  This delicious pineapple Thai curry is thee dish for a fast meal in the Instant Pot.  We devoured it.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This is a delicious Thai curry that is brimming with tasty Thai Curry flavors. It is completely delicious featuring pineapple and chickpeas.
• Pineapple: We used a 23.5 oz. jar of pineapple chunks.  Feel free to use a can of pineapple chunks that is in 100% pineapple juice. Feel free to use fresh, frozen, or canned pineapple.
• Chickpeas: If you are not a fan of chickpeas, please feel free to substitute using your favorite bean or simply leave them out and increase the veggies.
• Frozen Veggies: You can pretty much use your favorite fresh or frozen veggies in this curry. We used a bag of frozen broccoli stir fry. It was a little unconventional, but completely delicious. We also kitchen tested 1 red bell pepper, 1 green bell pepper, and 1 orange bell pepper, all cut into thin strips, this worked well too.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.
• Lite Unsweetened Coconut Milk: You can also use unsweetened plain plant milk, but you will need to adjust the Thai curry paste (not use as much) as the light coconut milk is thicker and has more flavor than plain unsweetened plant milk.  Light Unsweetened Coconut Milk is Whole Food Plant Based compliant, full fat unsweetened coconut milk is not.
• Thickness of the Curry: This curry is not a thick curry. If you wish to make it thicker, simply create a cornstarch (or arrowroot) slurry by combining 1 Tablespoon of cornstarch to 2 Tablespoons of water, whisk well to emulsify, then add to the curry. You will need to switch to Sauté Mode on the Instant Pot to bring the temperature back up.  Simmer for several minutes to thickened and to cook out the cornstarch flavor which typically takes several minutes.
• Thai Red Curry Paste: We used Thai Kitchen Red Curry Paste.  We suggest Thai Kitchen Red Curry Paste for this recipe as other brands could possibly contain a lot of heat.  If not using Thai Kitchen, then start out on the very low end and build from there.
• Amount of Thai Red Curry Paste: If unsure how much to use, start with 3 tablespoons. You can always add more at the end if you need to.  Simply do a quick release with the Instant Pot, wait a few minutes, then taste test. If needed switch the IP to Sauté Mode, add some extra Thai Red Curry Paste and simmer for several minutes.
• Tamari: Tamari is an optional ingredient. It just adds a little more depth of flavor.

Leftovers and Freezing:

Leftovers will generally keep 7 days in the refrigerator.  Store in a covered container.

This dish freezes well.

Pantry Products:

• Red Curry Paste:We used Thai Kitchen Red Curry Paste. Feel free to use your favorite Thai red curry paste, be sure to read the notes above.
• Pineapple Chunks: We used a 23.5 oz. can Dole Pineapple Chunks in 100% pineapple juice.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Kitchen Products:

• Instant Pot or Large stock pot

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Pineapple Thai Curry

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 5 Minutes (Instant Pot)
• Total Time: 15 Minutes (+Rest Time)
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Instant Pot, Stovetop
• Cuisine: Thai Inspired
• Diet: Vegan

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Description

Vibrant, bold, and deliciously saucy, this Easy Pineapple Thai Curry is brimming with sweet heat and tender veggies.

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Ingredients

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Base Ingredients:

• 1 – [ 20 oz. to 23.5 oz. can/jar ] pineapple chunks, drained
• 1 – [ 14.4 oz. bag ] frozen veggies *
• 1 Tablespoon minced garlic
• 1 Tablespoon minced ginger (+/-)
• 1 – [ 14 oz. can ] light coconut milk (from can) *
• 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
• 3 to 4 Tablespoons red curry paste *
• 1 to 2 Tablespoons reduced-sodium tamari (optional) *
• ¼ to ½ teaspoon sea salt (+/-) *

Toppings:

• Chopped fresh cilantro

Serving Ideas:

• Steamed rice
• Baked potato
• Naan bread

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Instructions

Instant Pot Instructions:

1. Place all the Base Ingredients into an Instant Pot, stir well to thoroughly distribute the ingredients. Set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 5 minutes, then do a Quick Release.  Unplug the Instant Pot.
2. Once all the pressure is released, carefully remove the lid, stir, and allow at least 5 minutes for the flavors to marry.
3. Serve with steamed rice (or over a baked potato), with naan, and freshly chopped cilantro.

Stove Top Instructions:

1. 1. Place all the Base Ingredients in a large stockpot, stir well to thoroughly distribute the ingredients. Heat over medium-high heat, bring to a boil, then immediately lower to a low-boiling simmer.
   2. Simmer for 5 to 10 minutes or until the veggies reaches the desired tenderness, stirring occasionally to prevent sticking/burning.
   3. When tender, remove from the stove and allow to sit for 5 minutes to allow the flavors to marry. Serve with steamed rice (or over a baked potato), with naan, and freshly chopped cilantro.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4

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