Pineapple Curry with Curry Leaf Powder

Pineapple Curry
Thai red curry dish served in a restaurant. Credit: Tony Burns / Getty Images
  • 18 mins
  • Prep: 10 mins,
  • Cook: 8 mins
  • Yield: Approx 4 servings

Pineapple curry has been brought to many other places in the world from its roots in Sri Lanka and Thailand. It not only has the umami, savory typical curry flavor, it also has sweetness from the acidic, sweet delicious pineapple.

Pineapple curry also contains other important flavor elements such as cinnamon and coconut milk.. The spices used in this dish are so inviting that they are rarely easy to pass up. If you haven’t tried a pineapple curry and you love pineapple- this is a must.

I will also note sometimes I use convenient ingredients such as canned pineapple or pre-minced garlic. I suggest taking the time to use all fresh ingredients, as the flavor will result in its best.

Pineapple curry is easy to make for one as it makes great leftovers or as a feast for guests at your home. The only caution I give is that curry can be an acquired taste, so make sure your guests enjoy it before serving as not everyone is not always a fan of curry in general.

Pineapple curry can also benefit from adding more heat. If you are a spicy hot fan and your guests enjoy hot spice as well, feel free to add a Thai Chile during the simmering process. Just make sure to pull from the mixture before serving (unless someone is brave enough to eat it whole!). 

What You'll Need

  • 1/2 cup coconut milk
  • 1 tablespoon sugar
  • 1/4 teaspoon curry leaf powder 
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon curry madras powder
  • 1 teaspoon fish sauce
  •  1 teaspoon garlic, minced 
  • 1 small onion, diced 
  • 1 can pineapple chunks, strained setting aside juice
  • 1 hot green chile, finely chopped
  • 1 cinnamon stick 
  • olive oil
  • salt and pepper to taste

How to Make It

Start by heating a few tablespoons of olive oil in a skillet on medium-high heat. When warm, add garlic and sauteé about one minute (careful as to not burn). Next, add the chopped onion, chiles, and all spices including the cinnamon stick. In this step, also add the fish sauce. 

After about one minute add in the can of strained pineapple chunks and stir together. Once stirred, reduce the heat to low and cover.

Allow to cook for about two additional minutes. 

After these additional minutes, sprinkle in the sugar and mix. Then pour in the coconut oil and stir together. Add salt and pepper to taste.

Remove the cinnamon stick from the mix and allow the curry to cool. Once cooled you are ready to serve and enjoy! 

STORAGE: This curry stores very well in an airtight container in the refrigerator for up to five days. Often times the flavor is better the second day because the flavors have had a chance to really soak into the ingredients. To reheat, simply pour back into a skillet and heat until warm. 

Best served over rice. Enjoy!