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
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.
