Description
Vibrant, bold, and deliciously saucy, this Easy Pineapple Thai Curry is brimming with sweet heat and tender veggies.
Ingredients
Scale
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
Instructions
Instant Pot Instructions:
- 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.
- Once all the pressure is released, carefully remove the lid, stir, and allow at least 5 minutes for the flavors to marry.
- Serve with steamed rice (or over a baked potato), with naan, and freshly chopped cilantro.
Stove Top Instructions:
-
- 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.
- Simmer for 5 to 10 minutes or until the veggies reaches the desired tenderness, stirring occasionally to prevent sticking/burning.
- 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.
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