Peanutty-Pineappley-Coconutty Thai Red Curry. Need I say more?
This includes a lesson on how to break down a whole fresh pineapple! Don’t let it intimidate you, these things can smell fear…
I’ve done this preparation with stir fry beef but it works equally well with chicken, shellfish, or tofu. You could probably even leave out the protein entirely and just have the veggies, it’s so good.
I am in no way Asian, nor have I any formal training in the preparation of Asian cuisine. If you happen to be Thai, please do not come after me if I have insulted your culture by posting an inauthentic recipe. This curry was formulated in my purely American brain after having enjoyed many delicious Thai meals from American takeout restaurants.
2 tablespoons vegetable oil
1 medium onion, sliced
1 red bell pepper, sliced
Meat/Poultry/Fish of your choice
2 heaping teaspoons Thai red curry paste
1/2 cup peanut butter
1 tablespoon lemongrass paste or 2 stalks fresh lemongrass, finely chopped in a food processor/mortar & pestle
1 tablespoon freshly grated or minced ginger
1 teaspoon fish sauce
1 tablespoon low-sodium soy sauce
zest of 1 lime
1/2 cup chicken stock
1 cup fresh pineapple, cut into small bite-sized pieces
1/2 can coconut milk (about 7 ounces)
juice of 1 lime
3 tablespoons fresh cilantro, roughly chopped
Sriracha to tastePineapple Time! First, hack off the bottom and the top so that you have a cylinder that’s flat and steady on the bottom. Run your knife down the sides to remove the prickly skin.Now cut it up-and-down ways into quarters. Lay a quarter on its side and make a diagonal cut to remove the core.Lay the piece flat on the diagonally-cut side and slice it into long, french-fry shapes, then cut it crosswise into little bites.For this recipe you will only need about 1/4 of the pineapple, so the rest can go into your fridge for a healthy snack! Never again should you spend $9.99 a pound on pre-cut pineapple that is in huge hunks that you have to cut up for your kids anyway.
Ok, so now you can slice up your pepper…and your onion…and start sweating them in a big saute pan in hot vegetable oil over a medium flame.Keep stirring it around so it softens up without really browning. Now you can add in your peanut butter and curry paste. This is what Thai red curry paste looks like, in case you’ve never met:Curry, meet reader; reader, meet curry… I have a good feeling you two are gonna be besties!
Once you’ve got everything coated in curry and peanut butter, you can mix in the lemongrass, ginger, fish sauce, soy sauce, and lime zest. Get it all warmed through and then in goes the chicken stock…Just before you are ready to eat, and when your protein seems to be cooked through, add the pineapple, squeeze in the lime juice, and pour the coconut milk in.Mix it all up and serve over rice with a big handful of fresh cilantro and Sriracha to taste.Exotic spice, earthy peanut, tangy lime, verdant cilantro… and bursts of sunshiney-sweet pineapple… honest to God, you will totally die.
With a smile on your face.