I love curries, and this tofu & pineapple Thai curry (yellow) is a great one to add to the list. It has that lovely sweet and sour appeal, but with the added bonus of the spices. It’s based on a suggestion by a Thai friend of mine, but with a few alterations and additions. Even my fussy children liked it!
The essence is in the dynamic tension between the pineapple, the tofu and the coconut milk. I’ve added in some extra veg – bell pepper, courgette & corn, plus added in some cashews for added texture and appeal. I generally use shop bought Thai curry spices as there are very good quality ones available: keeping all the ingredients to hand is impractical. Tofu King is a good brand of tofu, and most Chinese style “supermarkets” stock that or similar. I like Cauldron as a brand, but they just don’t have the right texture.
It’s the usual deal – fry the onions, garlic and ginger, add the veg and saute some more. Then add the spices, stir it round, add in the coconut milk, any other spices, vegan fish sauce, tofu & pineapple and simmer until tender. I like to add the baby corn and cashews, after the coconut milk so they don’t become overcooked. Use fairly ripe pineapple, & cut it in fairly small chunks – I would suggest cutting each disc into 16 pieces.
This dish works equally well with basmati brown rice or wholemeal cous-cous. I also find it goes really well with hummus (bizarre I know) and mango chutney – also bizarre! Let me know what you think. As for veggies, any leafy veg, even spinach will work, or peas – nice contrast with the yellow – or even sweet corn. This pineapple & tofu Thai curry dish will improve in flavour with keeping. If you make a large quantity, you can enjoy it again in a 6 or 7 days time.
Tofu & Pineapple Thai Yellow Curry
- 30 g coconut oil or rapeseed oil
- 300 g yellow onions 2 small medium onions
- 50 g fresh ginger
- 300 g yellow or orange peppers two medium peppers
- 300 g courgettes can use yellow if you like
- 300 g yellow curry paste maesri brand is the best I've found so far
- 1 teasp onion powder
- 2 teasps coconut flour
- 1 whole onion stock cube Kallo brand are vegan and good
- 800 g coconut milk
- 2 stalks lemon grass keep some frozen in the freezer
- 500 g fresh pineapple make it nice & ripe for flavour
- 600 g firm tofu Tofu King are a good brand
- 200 g baby sweetcorn
- 75 g whole cashew nuts can use less if you like or omit entirely
- 2 teasps vegan fish sauce waitrose sell Thai Taste brand
- 30 g corriander one bag or bunch
- place a sauteuse, mediteranean casserole or other large pan on a low heat and add a few tablespoons of coconut oil.
- peel and chop the onions into slivers add to the pan adjust the heat to a low medium
- blitz or chop the ginger - there's not need to peel it first - just rinse it and remove any manky bits.
- wash and chop the bell peppers and courgettes, chop roughly.
- when the onions are going translucent, add in the peppers and courgettes and mix well
- after around 15 to 20 minutes add in the Thai spices, coconut flour, onion powder, stock powder and mix well
- Add in 2 cans of coconut milk and mix well. Add in the sliced lengthways lemon grass, cut into 3.
- add in the cubed tofu, pineapple and cashews and bring to a very gently simmer while mixing gently
- 5 minutes before the end of cooking add in the roughly chopped corriander
- put on your basmati rice and set the timer for 25 minutes - when the rice is done the curry will be too.