I have a bit of a weakness for homemade Thai curry. Well, to be fair, I should really say that I have a huge weakness for homemade Thai curry! It’s fairly quick to whip up, it’s healthier than take-out, and it tends to fill me up nicely. Plus, once you have a base recipe down, it’s endlessly customizable with different veggies and protein.
And this sweet and savory Thai red curry with pineapple? It’s the latest addition to my weeknight curry lineup. It’s filled with a variety of colorful veggies, like red bell pepper, sweet potato and spinach, and is bulked up even further by a good helping of crunchy cashews. The curry base is packed with flavor from creamy coconut milk, ginger, garlic and onion, and a little freshly squeezed lime juice finishes it all off for just a touch of tang.
Let’s talk a bit about the red curry paste. While you can absolutely make your own at home, I tend to stick with store-bought for the sake of convenience. Just keep in mind that each brand is a little different and can vary in spice level. So you may need to experiment and play around to find your favorite!
And finally, a few quick notes on the recipe. Be sure to cut the sweet potato into the 1/2 inch cubes listed – this allows them to cook quickly in the skillet. Additionally, you’ll need about 1 1/2 cans of coconut milk for the curry base. I like to save the extra for smoothies!
Hearty, cozy and comforting, this curry and I have become fast friends. Plus, it makes for the most excellent leftovers. Always a win.Print this recipe
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