Prep 5 mins
Cook 20 mins
This is the curry I make at home when I need a quick fix. :)
Make and share this Kristi's Pineapple Curry recipe from Food.com.
- In a 10 inch pan, heat coconut milk on low until it starts to get warm. Mix in 1 cup of pineapple juice (the can should have this much in it), about 1/2 of the pineapple chunks, chicken bouillon, and red curry paste with a whisk. Bring to a slow simmer.
- Add your meat, if you are using it, and simmer until it's cooked through. Remove from pan so as not to overcook.
- Add your frozen veggies and cook just until they are warm. Mix in meat or tofu.
- Serve over basmati rice and devour.