Peanut and Pineapple Curry
Experience a vibrant fusion of sweet, savory, and spicy flavors with this Peanut and Pineapple Curry, a dazzling vegetarian dish that’s perfect for dinner. This creamy curry combines rich coconut milk, tangy pineapple chunks, and velvety peanut butter for a luscious sauce, while a medley of fresh vegetables like carrots, zucchini, and red bell peppers adds texture and nutrition. Infused with red curry paste, garlic, and ginger, it boasts bold, aromatic spices that are perfectly balanced by a hint of lime juice and a touch of brown sugar. Quick and easy, this curry comes together in just 40 minutes and is ideal for serving over steamed rice or with warm flatbread. Topped with fresh cilantro and roasted peanuts for a crunchy, herby finish, this dish will become your new go-to when you’re craving a delicious and unique comfort food.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 400 milliliters coconut milk
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 medium carrots, thinly sliced
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 tablespoons roasted peanuts, for garnish (optional)
Instructions
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
Add the red curry paste to the pan and mix well, cooking for another 2 minutes to release its flavors.
Pour in the coconut milk and stir to combine with the curry paste.
Add the peanut butter, soy sauce, and brown sugar, whisking until smooth and well combined.
Bring the mixture to a gentle simmer, then add the pineapple chunks, carrots, red bell pepper, and zucchini.
Stir everything together, cover, and let the curry simmer for 15-20 minutes, until the vegetables are tender.
Stir in the lime juice and taste for seasoning, adjusting the salt or sweetness as needed.
Garnish with fresh cilantro and roasted peanuts if desired, and serve hot over steamed rice or with flatbread.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 14.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
