Thai Pineapple Coconut Curry – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Thai Pineapple Coconut Curry

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July 14, 2017

We're cooking a delicious Thai Pineapple Coconut Curry Recipe, a vegan/vegetarian Thai recipe made with coconut milk, and eggplant. Frozen Vegetable Thai Curry.


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Directions

1Start by peeling and coring your pineapple with a sharp knife and chop all ingredients. In a large Wok on high heat, add oil, and fry onions till browned. When Onions start to brown, add garlic, and eggplant.

2Fry for a few minutes, then add Thai curry paste. Lower heat to medium-high if it starts to stick. Add pineapple. Let fry for another few minutes, till eggplant is cooked through.

3Add Bamboo shoots, then coconut milk, and tamarind paste. Mix and allow to come to a boil. Add tomato sauce if you desire a creamy tomato flavor. Then salt to taste. Alternatively, for a more umami flavor, you can add a tbsp of Miso Paste instead.

4Serve with rice or Quinoa, and garnish with Thai basil, and lime.

Ingredients

2 tbsp of Coconut Oil

1 Medium Onion

2 Cloves of garlic

1 Whole Pineapple

1 Medium Eggplant (Chopped)

2-3 tbsp of Thai Curry Paste

1 Can of bamboo shoots

1 Can of Coconut Milk (400 ml)

2 tbsp of Tamarind Paste

1/2 Cup of Tomato Sauce


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