Rambutan Pineapple and Tofu Curry
Delight your taste buds with this exotic and vibrant Rambutan Pineapple and Tofu Curry, a tropical twist on classic curry fare. This vegan-friendly recipe pairs the sweetness of juicy rambutans and diced pineapple with the creamy richness of coconut milk, creating a perfectly balanced dish infused with bold flavors. Fragrant red curry paste, fresh ginger, and garlic lend a warm, aromatic base, while tender cubes of tofu soak up every savory note. Simmered to perfection with a splash of lime juice and a touch of brown sugar for a hint of tangy sweetness, this curry is as comforting as it is adventurous. Served over fluffy rice and garnished with fresh cilantro, this quick and easy dish (ready in just 40 minutes!) is a must-try for fans of tropical flavors and Southeast Asian-inspired cuisine. Perfect for weeknight dinners or a unique entertaining option, this recipe is sure to impress.
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Recipe Information
Ingredients
- 10 pieces Rambutans (peeled, seeded, and halved)
- 1 cup Pineapple (diced)
- 1 block Firm tofu (cubed)
- 1 can Coconut milk
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 medium Onion (diced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Red curry paste
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Mix in the red curry paste and cook for 1-2 minutes to release the flavors.
Add the cubed tofu and gently stir to coat with the curry paste. Cook for 3-4 minutes, allowing the tofu to lightly brown.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Add the diced pineapple and halved rambutans to the skillet. Stir in the soy sauce, brown sugar, and lime juice.
Let the curry come to a gentle simmer. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the flavors meld together.
Taste and adjust seasoning if needed. Add more soy sauce for saltiness or lime juice for tanginess.
Serve hot over cooked rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 74.8 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1879 mg | 145% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2427 mg | 52% | |
*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.
