The inspiration for this curry recipe came from our local Thai restaurant just like my Yellow Curry recipe! One of my best friends and I have been meeting for dinner at this local Thai place for over 20 years. So of course I went straight home and started testing to share it with you. I think you’ll enjoy this easy-to-make curry packed with protein and veggies, and so much flavor.
How to make this recipe step by step
I hope you enjoy this Pineapple Curry! If you do get a chance to make this recipe, I’d love to hear from you in the comments. As you fry the curry paste the heat helps to bring out more flavors. Also, I use 2 tablespoons for a mild curry but you can use up to 4 or more tbsp for a spicier version. Mae Ploy is on the mild side compared to other curry pastes I’ve tried. So go easy if you choose another brand. Stir to combine, then simmer as low as possible until the bell pepper is tender, 6-8 minutes. Season to taste with fish sauce, coconut sugar, and sea salt. Remove the lime leaves and serve.
