Although not as well known as red, green, and panang curry; pineapple curry is still one of our favourite Thai curry recipes. The pineapple adds not only a fresh and sweet flavour to the meal, but also an interesting texture. In this recipe we have used mussel meat, however other popular choices are shrimp, chicken and pork.
We have used a homemade curry paste which we will show you how to make. Lots of times people will use store bought red curry paste, however for this recipe you really can’t beat using this homemade paste.
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Special Cooking Equipment Used
Step 1: First we need to make the curry paste. Soak 6 dried and deseeded chillies in some warm water, just to soften them up. Whilst they are soaking, add 5 cloves of garlic and 2 shallots to a mortar and pestle, and crush them into a paste.
Step 2: By now the 6 dried chillies should have softened, so add them to the mortar and pestle too, along with 1 tbsp of finely chopped lemongrass, and 1 teaspoon of finely chopped galangal, and crush together.
Step 3: Finally add 1 teaspoon of shrimp paste and 1 teaspoon of salt, mix everything together thoroughly, and your curry paste is now ready.
Step 4: Now add the curry paste along with about 2 tbsp of coconut cream to a wok and heat on a high heat. The coconut cream is the thick cream at the top of a can of coconut milk. Fry the paste in the coconut cream for a couple of minutes, then add the rest of the can of coconut milk and mix thoroughly.
Step 5: Next add 1 cup of pineapple chunks, and cook the pineapple in the curry for about 3 minutes. Follow by adding 2 cups of mussel meat, stir, then add 1 tbsp of sugar, 2 tbsp of fish sauce and 1 teaspoon of tamarind paste, and cook whilst continually stirring for a final 5 minutes until the mussels are cooked, then serve and enjoy with some steamed rice!
If you are a fan of Thai curries, then you should definitely give this recipe a try! If you liked this and want to see more Thai and Asian inspired recipes, subscribe to our youtube channel and newsletter, new recipes are released every Monday, Wednesday and Friday!