Thai Pineapple Curry or Gaeng Kua Sapparod Recipe
Experience the vibrant flavors of Thailand with this mouthwatering Thai Pineapple Curry, also known as Gaeng Kua Sapparod. This quick and easy recipe combines the rich creaminess of coconut milk with the bold kick of red curry paste, perfectly balanced by the natural sweetness of juicy pineapple chunks. Enhanced with bell peppers, fresh Thai basil, and a touch of tangy lime juice, this dish is bursting with color and flavor. Whether made with tofu for a plant-based option or shrimp/chicken for a non-vegetarian twist, this versatile curry is a true crowd-pleaser. Serve it over fluffy jasmine rice for an irresistible weeknight meal that’s ready in just 35 minutes. Perfect for fans of Thai cuisine, this curry is a delightful blend of spicy, sweet, and savory in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Cooking oil
- 3 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 200 milliliters Vegetable or chicken broth
- 2 tablespoons Palm sugar
- 2 tablespoons Fish sauce (or soy sauce for vegetarian/vegan version)
- 300 grams Pineapple chunks (fresh or canned)
- 1 medium Bell peppers, sliced (red or yellow)
- 250 grams Firm tofu (or shrimp/chicken for non-vegetarian option)
- 10 leaves Thai basil leaves
- 3 leaves Kaffir lime leaves (optional, torn into pieces)
- 1 tablespoon Lime juice
- 4 servings Cooked jasmine rice, for serving
Instructions
Heat the cooking oil in a large pan or wok over medium heat.
Add the red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and broth, stirring well to combine with the curry paste.
Bring the mixture to a gentle simmer and stir in the palm sugar and fish sauce (or soy sauce). Let the flavors meld for 3-4 minutes.
Add the pineapple chunks and sliced bell peppers to the curry. Simmer for another 3-4 minutes until the vegetables are tender.
Gently stir in the tofu (or shrimp/chicken if using). Cook for 5-7 minutes until the protein is fully heated or cooked through.
Add the Thai basil leaves and kaffir lime leaves (if using). Stir gently and simmer for an additional minute.
Just before serving, squeeze in the lime juice and stir to combine. Adjust seasoning to taste, adding more fish sauce, sugar, or lime juice as desired.
Serve the curry hot over warm jasmine rice and enjoy!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 311.1 g | 113% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 93.0 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1906 mg | 147% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2418 mg | 51% | |
*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.
