Quick Thai Yellow Pineapple Curry

[ingredients title=”Ingredients”]

  • Vegan yellow curry paste
  • 2 garlic cloves
  • 2” ginger, peeled
  • 2cm fresh turmeric (or tsp powder)
  • 1 chilli
  • 1 Tsp each cumin and coriander seeds or powder
  • 3Tbs peanut butter
  • 2 Tbs soy sauce
  • 1 Cup coconut milk
  • ½ tsp salt
  • Filling
  • 5-6 Cups of fast-cooking veggies (zucchini, mushrooms, capsicum, sliced carrot, beans, cauliflower orbroccoli)
  • ½ cup pineapple (reserve juice if using tinned)
  • ¾ cup pineapple juice or water
  • 1tsp corn flour
  • Handful of Thai basil or just normal will work too


[directions title=”Directions”]

  1. Blend ginger, garlic, turmeric, ginger and seeds in blender or pound in a mortar and pestle. Then add all other curry paste ingredients to blender, or stir in a bowl if otherwise.
  2. Add paste to a hot pan and bring to a simmer. Meanwhile, roughly chop up your favourite vege into bite-sized and easy to cook pieces. Throw in the rest of the ingredients except basil and bring to the boil then simmer, covered for about 8 minutes.
  3. Take lid off and cook a further 5 minutes, adding in more corn flour if it needs to be thickened. Stir through basil leaves before serving. Finish with a squeeze of lime.


Vegan Thai yellow pineapple curry from scratch? Ain’t no body go time for dat!

well actually… in this case, you do!

This curry is so easy, I make it in my lunch break!

Whip out any vege you have left in the fridge, chop it up, and throw it in.

As long as you have a good blender, stick mix or even mortar and pestle, you’ll be saving time with this curry in a hurry.

There are generally many ingredients to a good Thai curry, but just work with what you’ve got! At the bare minimum all you really need is garlic, ginger, soy sauce and coconut milk.

But of course I’ve given you the complete curry low-down in case you really want to impress your friends.

If you want to take this curry to the next level of vegan Thai cuisine, then add in some lemon grass root, kaffir lime leaves, and galangal instead of ginger.

My tips for saving time

  1. Don’t bother measuring (unless you’re a real scaredy cat). Just eyeball it, as you can always add more later. More is more in this kinda curry.
  2. Don’t even bother chopping the garlic, ginger or turmeric, just throw it in the blender whole.
  3. Wait until the curry paste is in the pan heating up until you start chopping the veggies.
  4. Read the whole recipe first, then come back to it  only if you need it. You’ve got this!
  5. Have everything out in front of you on a clean and tidy bench space for octopus-arm quick-mix-in action.Now, what are you waiting for? You’ve got 30 minutes… Go!

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