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.
Thai Red Curry with Pineapple & Sweet Potatoes
This sweet and savory Thai red curry is filled with sweet potato, bell pepper, cashews, and pineapple. It’s is healthier than takeout and easy to make at home!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 5 servings
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 medium red bell pepper, chopped
- 2 cups cubed (1/2 inch) sweet potato
- 1/2 teaspoon salt
- 3 tablespoons Thai red curry paste
- 2 1/2 cups canned light coconut milk
- 1/2 cup low-sodium vegetable broth
- 2 teaspoons low-sodium soy sauce or tamari
- 1 tablespoon brown sugar or coconut sugar
- 2 cloves garlic, minced
- 1 (1-inch) piece ginger, grated or minced
- 1 cup chopped fresh pineapple
- 1 cup packed fresh baby spinach leaves
- 3/4 cup raw cashews
- Juice of 1/2 a lime
- Cooked rice, for serving
- Chopped fresh basil, for garnish
- Add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the onion, pepper, sweet potato and salt. Cook for about 5 minutes, until the veggies start to soften. Stir in the curry paste until combined. Add in the coconut milk, broth, soy sauce, sugar, garlic and ginger, and mix to combine.
- Increase the heat and bring the mixture just to a boil. Reduce the heat and simmer for about 12 to 15 minutes, stirring occasionally, until the sweet potato is tender. Turn the heat down to low and add in the pineapple and spinach. Cook for about 1 to 2 minutes, stirring frequently, until the spinach is wilted. Remove from the heat and stir in the cashews and lime juice.
- Serve the curry over rice, with fresh basil for garnish.