Get ready to transport your taste buds to Thailand! This Coconut Pineapple Thai Curry is a tropical delight that's easy to make and packed with flavor.
Press Tofu: Place tofu between paper towels and set a chopping board with a heavy object on top. Let it sit for at least 10 minutes to remove excess moisture.
Cube Tofu: After pressing, cut the tofu into even cubes.
Coat Tofu: Place the tofu cubes in a ziplock bag, and add salt and cornstarch. Seal the bag and gently shake until the tofu is well-coated.
Sear Pineapple: In a skillet, add a tablespoon of either neutral or coconut oil and sear half of the pineapple chunks. Turn them halfway and then remove from the skillet.
Stir-Fry Tofu: In the same skillet, add another tablespoon of oil and sear the tofu cubes until golden. Set aside.
Prep Veggies: Chop all your vegetables, and mince the garlic and ginger.
Cook Aromatics: In a large saucepan, add a tablespoon of oil and stir-fry the onions, garlic, ginger, and red curry paste.
Add Coconut Milk: Pour in the light coconut milk and let it simmer for two minutes.
Add Veggies and Pineapple: Incorporate the chopped vegetables and the remaining unseared pineapple chunks into the saucepan.
Combine Everything: Add the seared tofu cubes to the saucepan, followed by a sprinkle of cilantro.
Garnish and Serve: Dish out the curry into bowls and top with your choice of garnishes. We recommend using the seared pineapple and tofu cubes, along with sesame seeds, chopped green onions, and a splash of lime juice.
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Notes
You can add any other vegetables you like; just make sure to adjust the seasonings, so the flavor remains the same.i.e. adding more curry paste, ~½ tablespoon curry for every cup of vegetables.