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Bold and Tangy Vegan Pineapple Curry

Updated: Apr 18

As someone who grew up enjoying the fusion between sweet and savory, Thai pineapple curry has become one of my all time favorite dishes. The blend of tangy ripe pineapple with the bold and rich flavors of Eastern Blue red curry paste can become a mouth watering blend that you will want to serve to your family and friends again and again.


1 tbsp sesame oil (or substitute with coconut oil)

12oz (400 gm) of extra firm tofu, cubed (or meat of your choice)

1/2 large onion, chopped

2 large garlic cloves, chopped

2 tbsp Eastern Blue red curry paste

1 can (14 oz/400 mL) pineapple chunks in juice, drained (or 1 3/4 cup fresh cubed pineapple)

2 carrots, sliced

1 can (14 fl oz/400 mL) full-fat coconut milk or coconut cream

1 medium red bell pepper, sliced

1 tbsp ginger powder

5 oz (142 gm) canned bamboo shoots, rinsed (optional)

Thai basil, green onion and/or cilantro for garnish

Cashews, dry roasted


  1. Add sesame oil to frying pan and lightly sauté the cubed extra firm tofu (or meat). Stir in chopped onion and garlic cloves until cooked to a see through texture. Cook the tofu until slightly seared on the edges. Set aside.

  2. In a separate medium sized non-stick pot or deep frying pan dollop in 2 tbsp Eastern Blue red curry paste

  3. Add pineapple and carrots. Stir occasionally to allow the curry paste to caramelize and cook for 4-5 min

  4. Add coconut milk, bamboo shoots, red bell pepper, and ginger. Simmer for 10 min then add the tofu, garlic gand onion that was previously set aside and simmer for an additional 5 min

  5. Serve over fresh steamed rice

  6. Garnish with Thai basil, green onion and/or cilantro

  7. For a nutty crunch, top with a small handful of roasted cashews

  8. Enjoy!

Serving size: 3-4

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

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