THAI PINEAPPLE CURRY WITH TOFU

The simmering pot of thai

pineapple curry with tofu tinted with the most wonderful chilli oil lends this amazing aroma of spices that instantly transports u to thailand , I know what u r thinking ''I am not a pineapple on pizza kind of person''but trust me pineapple in curry is a different story.


the pineapple in the curry absorbs all the delicious flavours of the curry and become a cloud of yumminess and along with some steamed jasmine rice it is the ultimate comfort food.


You can even make this curry with store bought red curry paste for a quick weeknight dinner but ones u make your own ,trust me u will never use the packaged paste again.


for the red curry paste you will need lemongrass ,galangal ,kaffir lime leaves, dried red chillies, shallots, cilantro stems and garlic, for more info on these native thai ingredients check out my jungle curry recipe

https://www.sweetlemonliving.com/post/vegan-thai-jungle-curry


CUISINE:THAI

SERVING:2

TOTAL TIME:60MINS

COURSEL:MAIN COURSE


RECIPE OF THAI PINEAPPLE CURRY WITH TOFU

INGREDIENTS


FOR THE RED CURRY PASTE

7-8 mild red dried chillies,soaked in boiling water for about 10mins

salt as per taste

1/4tsp white pepper powder

1 lemongrass ,bottom half only

1tbsp galangal, finely chopped

1tsp cilanto stems or roots, finely chopped

3tbsp shallots,finely chopped



1tbsp garlic,finely chopped

kaffir lime leaf 2,stem removed


FOR THE CURRY

180g medium firm tofu ,cubed

250g pineapple chunks

300ml full fat coconut milk

1 medium red capsicum, cubed (optional)

1-2tbsp of chopped palm sugar/white sugar/powdered jaggery

1-2tbsp of tamarind pulp

salt as per taste

2tsp of light thai soy sauce/1tsp of chinese dark soy sauce

2 kaffir lime leaves

2 upper part of lemongrass, bruised

water, as needed


INSTRUCTIONS

FOR THE CURRY PASTE

  • blend all the ingredients in a blender with some water to form a smooth paste and set aside.

FOR THE CURRY

  • squeeze the pineapple chunks to extract all the juice out of them and set aside.

  • In a heavy bottom pot reduce 1/4cup of coconut milk until the oil seperates,if this doesn't happen to yours because of the stabilizers present in some coconut milks just reduce your coconut milk until 2tbsp of it is left.

  • add your curry paste (u may not need all of it depending on how spicy u want it) and sauté until the oil separates from the paste.

  • add the remaining coconut milk, pineapple juice, soy sauce, kaffir lime leaves ,sugar ,tamarind pulp, and lemongrass, bring to a boil.

  • add your pineapple chunks to the curry and adjust the seasoning, it should be sweet spicy and sour with a tough of umami in the background.

  • let it simmer for 6-8mins or until your pineapple is almost cooked.

  • add your tofu and simmer until your tofu is cooked.

  • serve this curry hot with warm jasmine rice ,cheers.







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