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Mae Jum Pineapple and potato Thai Yellow curry recipe

Pineapple and Potato Thai Yellow Curry

Delicious vegan meal with sweet, sour and spicy flavours
4.43 from 7 votes
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Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: Curry, New potatoes, Pineapple, Sweet and Sour, Thai Yellow Curry, Vegan Curry, vegetarian
Thai Curry Paste: Yellow
Servings: 4
Calories: 524kcal


  • 225 g Pineapple
  • 400 g New Potato
  • 400 ml Coconut Milk
  • 35 g Mae Jum Thai Yellow Curry Paste
  • 100 ml Water
  • 70 g Cavolo Nero
  • 1 tbsp Palm Sugar
  • 2 tbsp Light Soya Sauce
  • 1 tbsp Coconut Oil
  • 60 Cashew Nuts
  • Coriander Leaves garnish



  • Peel new potatoes and chop them into 4-6 pieces each
  • Cut pineapple into bite-size pieces
  • Rinse cavolo nero under cold water, then fold in half to cut the lower thicker part of the stem off. Then roughly chop into small pieces

Cooking Method

  • Fry curry paste in coconut oil on med/high heat for 2 minutes until broken down
  • Add the thick layer of coconut milk with palm sugar and light soya sauce, mix well. Bring to a light boil for 10 minutes to let the oils rise to the surface
  • Add the remaining coconut milk with potatoes and water, bring back to a boil, then reduce to simmer for 10 minutes with a lid
  • Add pineapple, cashew nuts and cavolo nero, simmer for a further 5 minutes
  • Once cooked, serve with freshly made jasmine rice and garnish with fresh red chilli, coriander and crushed cashew nuts


Calories: 524kcal | Carbohydrates: 43g | Protein: 11g | Fat: 38g | Saturated Fat: 26g | Sodium: 541mg | Potassium: 999mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3161IU | Vitamin C: 71mg | Calcium: 85mg | Iron: 5mg