Tuesday, June 30, 2015

Pineapple Curry


1/2 a pineapple, cut into small chunks
1 large tomato, cut into wedges
salt & palm sugar, to taste
fish sauce, to taste (replace with light soy sauce for vegetarian dish)
1 tbsp lime juice, or to taste
1/2 cup coconut milk
about 1/2 cup water
about 2 tbsp cooking oil
coriander leaves, for garnishing
2 tbsp crushed peanuts, for garnishing

Pounded Ingredients:
3 tbsp chilli paste
150g shallots
50g garlic
40g tumeric
40g galangal
3 coriander roots
3 stalks lemongrass
6 candlenuts
1 stalk torch ginger flower (bunga kantan)
2 kaffir lime leaves, shred finely
2 tbsp dried shrimps, washed and soaked to soften (omit for vegetarian dish)

  • Heat oil in a saucepan over medium-low heat and fry the pounded ingredients until aromatic.  
  • Add in pineapple chunks and tomato wedges.  Fry for a minute, then add in water and coconut milk.  Bring to the boil and simmer for about 5 - 10 minutes under low heat.  
  • Mix in lime juice and add salt, sugar and fish sauce to taste. Turn off heat. Stir in coriander leaves.
  • Before serving, sprinkle crushed peanuts over the curry.  Served hot with steamed rice.


  1. Hi Veronica,

    This pineapple looks appetizing! Very enjoying to eat with its flavoursome gravy :D


  2. Veronica, your pineapple curry would go very well with grilled seafood!

    1. Haha PH, I never would have thought to eat this curry with grilled seafood. Thanks for the tip. I believe it would be yummy.

  3. Interesting! I'm thinking i'll have this with nasi biryani...haha...I'm salivating looking at this dish!

    1. Nasi biryani ... yum! Combination of Thai and Indian (am I right?)

  4. Ooh I'm thinking a pork and pineapple curry would be gorgeous too! :D

    1. Haha I am thinking prawns and pineapple curry ...

  5. This looks absolutely delish! Who can resist this.. I can't for sure

  6. Veronica, this must be very nice to eat with fried mee hoon. I think sure will have more than one plate.


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