Pineapple and Vegetable Thai Red Curry
A vibrant red curry simmered with fresh pineapple chunks and a medley of vegetables, delivering a sweet and spicy balance in every bite. This thai-inspired curry (vegetarian option) ready in about 25 minutes pairs red curry paste, (13.5 oz) coconut milk, fresh or canned pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup, fresh or canned pineapple chunks
- 1 medium bell pepper, sliced
- 1 medium carrot, sliced diagonally
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1/2 cup bamboo shoots, drained
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup, loosely packed Thai basil leaves
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 tbsp red curry paste and sauté for 1-2 minutes until fragrant and the oil starts to separate.
- Step 2: Slowly stir in 1 can (13.5 oz) coconut milk and 1/2 cup water. Bring to a gentle simmer.
- Step 3: Add 1 cup pineapple chunks, 1 medium sliced bell pepper, 1 medium sliced carrot, 1 cup green beans, and 1/2 cup bamboo shoots. Cook for 7-8 minutes until vegetables are tender but still crisp.
- Step 4: Stir in 2 tbsp fish sauce and 1 tbsp brown sugar. Adjust seasoning to balance sweet and salty.
- Step 5: Remove from heat and fold in 1/2 cup loosely packed Thai basil leaves until wilted. Serve hot with steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple and Vegetable Thai Red Curry take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pineapple and Vegetable Thai Red Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red curry paste from drying out.
Can I substitute ingredients in Pineapple and Vegetable Thai Red Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pineapple and Vegetable Thai Red Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pineapple and Vegetable Thai Red Curry vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
