Pineapple and Potato Thai Yellow Curry with Cashews: A Sweet, Spicy, and Easy Meat-Free Meal
If you’re looking for a dish that combines sweetness, spice, and the satisfying bite of roasted nuts, Pineapple and Potato Thai Yellow Curry with cashews is the perfect choice. This vibrant, meat-free dish comes together quickly and delivers a delightful contrast of flavours and textures that will please your taste buds. The sweet, juicy pineapple and the mild, creamy potatoes balance the heat of the Thai yellow curry paste, while cashew nuts add a crunchy texture that elevates the dish.
The combination of sweet and spicy is a hallmark of Thai cuisine, and this recipe showcases how well fruit can complement the robust flavours of a curry. If you're looking to explore new ways to make curries exciting and fresh, this dish is an ideal introduction to the world of fruit in savoury cooking. Let’s take a closer look at how you can create this vibrant and satisfying meal at home.
Why Pineapple Works in Savoury Dishes
Pineapple is often associated with sweet dishes or eaten fresh as a snack, but it can also be a versatile addition to savoury recipes. In Thai cuisine, fruit is commonly incorporated into dishes to provide contrast to spicy or salty flavours. Pineapple, with its natural sweetness and slight acidity, brings a burst of freshness to any meal. When cooked, the pineapple’s juices are released, sweetening and adding depth to the curry sauce.
In this recipe, the pineapple works as a key element that balances the heat from the Mae Jum Thai Yellow Curry Paste, creating a curry that’s bold in flavour without overwhelming the palate. The acidity of the fruit also helps to cut through the richness of the coconut milk, lightening the overall dish and making it more refreshing.
This isn’t the first time fruit has been used in a Thai curry—jackfruit, mango, and green papaya are also popular additions to curries, helping to balance the spice while adding different textures.
The Role of Potatoes in Thai Curry
Potatoes are a staple in many curry recipes due to their ability to absorb the flavours of the sauce and their creamy, starchy texture. New potatoes are ideal for this dish as they cook quickly and provide a slight sweetness that works well with the pineapple and curry. The key to making this dish quickly is cutting the potatoes into small, uniform chunks. Smaller pieces reduce the cooking time significantly, which means you can have this meal on the table in around 30 minutes—perfect for a midweek dinner.
Pro Tip: Peeling the potatoes before cooking can speed up the process even more. Without the skin, the potatoes absorb the curry sauce faster, making them more flavourful in a shorter amount of time.
The Magic of Mae Jum Thai Yellow Curry Paste
The secret to any great curry is in the curry paste, and Mae Jum Thai Yellow Curry Paste is packed with traditional Thai ingredients that deliver a beautifully fragrant and spicy dish. Thai yellow curry is typically milder than red or green curry, making it a great base for incorporating other bold flavours like pineapple. Turmeric, one of the main ingredients in yellow curry, gives the dish its vibrant golden colour while adding a warm, earthy flavour.
When frying the curry paste, it’s important to allow the paste to develop its aroma before adding other ingredients. This step brings out the essential oils from the spices and herbs in the paste, creating a more intense and well-rounded flavour in the final dish.
Cooking the Pineapple and Potato Thai Yellow Curry
Let’s walk through the process of cooking this delicious Pineapple and Potato Thai Yellow Curry step by step. This recipe is quick, easy, and requires minimal preparation, making it perfect for a busy weekday or a relaxed weekend meal.
Ingredients:
- 225g fresh pineapple (cut into bite-size pieces)
- 300g new potatoes (peeled and cut into small chunks)
- Mae Jum Thai Yellow Curry Paste
- 400ml coconut milk
- 50ml water
- 1 tbsp palm sugar (or brown sugar as a substitute)
- 1 tbsp light soy sauce (or vegan fish sauce)
- Cavolo nero (optional, for added greens)
- Handful of cashew nuts (optional, for added crunch)
- Steamed Thai jasmine rice (to serve)
Method:
- Prepare the Ingredients: If using fresh pineapple, cut the fruit in half lengthwise and carefully remove the inside, reserving about 225g for the curry. You can even save the hollowed-out pineapple to use as a serving bowl for a fun presentation. Peel and chop the potatoes into small chunks, ideally cutting each new potato into 6 pieces.
- Cook the Curry Paste: Heat a wok or saucepan over medium heat and fry the Mae Jum Thai Yellow Curry Paste for about 2 minutes until it becomes fragrant.
- Add Coconut Milk: Scoop out the thick layer of coconut milk from an unshaken can and add it to the wok, breaking down the curry paste to form a smooth sauce.
- Season the Sauce: Add palm sugar and light soy sauce to the curry and blend well. If you don’t have palm sugar on hand, brown sugar is a suitable substitute, though it’s slightly sweeter.
- Simmer the Sauce: Bring the sauce to a gentle boil and simmer for about 10 minutes. This step is crucial, as it allows the oils to rise to the surface, creating a rich and deep-coloured sauce. Rushing this step could result in a pale, underdeveloped curry.
- Add Potatoes: Once the sauce has thickened, add the chopped potatoes and 100ml of water to the wok. Cover and simmer for 10 minutes, checking occasionally to ensure the liquid doesn’t reduce too quickly. If it does, cover the wok with a lid to retain moisture.
- Add Pineapple and Cashews: After the potatoes have softened, stir in the pineapple chunks, cavolo nero, and cashew nuts. Simmer for another 5 minutes until the pineapple is heated through and the greens are wilted.
- Serve: Serve the curry hot with freshly steamed Thai jasmine rice. For an extra burst of flavour, you can garnish with a squeeze of lime and a sprinkle of fresh herbs like Thai basil.
Why You Should Try a Vegan Curry with Pineapple
Incorporating fruit into a savoury dish like curry may seem unusual at first, but it’s a fantastic way to add complexity and balance to the flavours. Pineapple’s natural sweetness complements the spicy notes of the curry, while its slight acidity helps cut through the richness of the coconut milk. This makes the dish feel lighter and more refreshing, despite being packed with bold flavours.
Additionally, this Pineapple and Potato Thai Yellow Curry is a great plant-based option for those looking to incorporate more meat-free meals into their diet. The cashews add a satisfying crunch and an extra layer of protein, while the potatoes and pineapple provide a filling and nutritious base.
The dish is also extremely versatile. If you want to add more vegetables, you could include courgettes, baby corn, or carrots. For those who enjoy a bit more spice, adding extra chillies or a drizzle of sriracha will kick up the heat.
Final Thought
This Pineapple and Potato Thai Yellow Curry is a delightful blend of sweet, spicy, and savoury flavours that come together in a dish that’s both healthy and satisfying. With its quick cooking time and simple ingredients, it’s a perfect meal for busy weeknights or casual entertaining. Whether you’re new to cooking with fruit in savoury dishes or already a fan, this curry is sure to become a favourite in your home. So why not give it a try and enjoy the wonderful combination of pineapple, potatoes, and fragrant Thai spices?
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