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Pineapple Curry

When I can’t make it to Simply Thai in St. Matthews and simply HAVE to have my curry fix, this is what I fix at home. It’s easy and delicious and will tidily hold you over until your next adventure to one of Louisville’s many Thai offerings. (You may even decide this is better!) This is my standard recipe, but lately I’ve decided that I am really a glutton for the saucy part and opt to double some of the ingredients (coconut milk, curry and lime juice).
Heat olive oil over medium-high heat and add cubed tofu – browning on all sides. Remove tofu from pan and add onion sautéing for 3-5 minutes. While onion is sautéing, peel, core and cube pineapple. Add to pan –including as much juice as you can.( Depending on your pineapple coring ability, you may want to start that before sautéing the onion.) Add bamboo shoots and baby corn. When heated through, move to outside of pan and drop your dollop of red curry paste in the middle. After curry has warmed a bit, whisk in coconut milk and add brown sugar, Sriracha sauce and lime juice. Add tofu back to pan and mix all ingredients well. Cover and simmer over low to medium heat for about 15 minutes. Remove from heat and toss with cilantro. Serve over rice.

Pineapple Curry

1 medium pineapple

1 tablespoon olive oil

1 package Extra Firm Tofu – well drained and cubed

1 large onion – cut into slivers

1 can bamboo shoots

1 can baby corn

1 heaping teaspoon red curry paste

1 can coconut milk

2 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon Sriracha sauce – or more to taste

1 cup brown rice

Juice of one lime

Cilantro or Basil - chopped

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