Pineapple and Potato Thai Yellow Curry
Back again with another quick and easy recipe, this time a delicious meat-free dish that is sweet and spicy! Today we are cooking a pineapple and potato Thai yellow curry with cashew nuts. You may be thinking ‘why pineapple?’. Pineapple is a fantastic fruit to eat fresh and to cook with, it’s not just fruit for dessert or snacks.
I love to cook with fruit in curries such as jackfruit and green papaya, and adding fruit to a vegan curry is just the best! The pineapple in this recipe lightens the dish up and adds some sweetness and acidity as well as absorbing all those amazing Thai flavours. When cooked the pineapple juice bursts out with sweet flavours and it compliments this spicy curry beautifully.
You will always find potatoes in the kitchen. The potatoes neutral taste will also take on so much flavour from the Thai curry sauce. My tip for cooking potatoes for a quick curry is to cut them up small, you can really reduce the cooking time to about 10 minutes this way. Also, I would recommend peeling the potatoes if you are waiting to cook fast. By taking the skin off, it is easier for the liquid (in our case, the curry sauce) to cook the vegetables.
How to cook a Pineapple and Potato Thai Yellow Curry
First of all, you need to prepare the pineapple and potatoes. If you are using fresh pineapple, cut the fruit in half lengthwise and carefully cut out the inside of the pineapple. This recipe calls for 225g of pineapple, which is around ⅔ of the fruit. I would save the outside of the pineapple to be repurposed into serving bowls - check out our Thai stir-fried rice recipe for more!
Now you got the pineapple out, cut them into bite-size pieces. Peel and chop the potatoes into small chunks. I use new potatoes for this dish as they are already small, so cutting these into 6 pieces each is the size you want. When preparing my cavolo nero, I like to fold the leaf in half and cut the bottom stem off to reduce the cooking time. The prep is complete and on to the cooking!
Fry Mae Jum Thai Yellow curry paste on medium heat for 2 minutes to build aroma. Add the thick layer of coconut milk to break down the paste to form a thick sauce. Season with light soya sauce or vegan fish sauce and palm sugar and blend well. If you don’t have palm sugar, you can use brown sugar as it has a similar taste, although palm sugar is a little less sweet.
Bring the sauce to a light boil for about 10 minutes to let the oils rise to the surface. This is the most important step in the process as this is the stage where you will get the rich colours from. If you rush then you may end up with a pale looking curry. After the light boil, it’s time to add the potatoes with 100ml of water.
Leave to simmer for 10 minutes and if you notice the liquid reducing too quickly you can cover the wok or saucepan with a lid. Next, you can add the pineapple chunks and cavolo nero in with cashew nuts (optional) and cook for around 5 minutes. Once everything is nicely cooked, we can serve with freshly made Thai Jasmine rice!
If you enjoyed our yellow vegan curry recipe, please give this recipe a star rating and comment if you loved the flavours of this meat-free dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook