Looking for a delicious, veggie-packed, make ahead dinner for busy weeknights? Bonus points if it transports you to your favorite Thai restaurant? Look no further than this Thai Pineapple and Sweet Potato Red Curry.
Thai food holds a special place in my heart. I grew up eating lots of Italian food given my mother’s heritage. And while I will always love Italian, when I started eating Thai I felt like my world opened. It was the start of me developing a flavor profile all my own.
I first had Thai food while in college. My boyfriend at the time was adventurous with food and always wanted to try new things. No one in my family really ate Japanese (let alone sushi- RAW fish?!?), Thai, or Indian, so I set out to try all of these cuisines. I was blown away by the whole culinary world out there I had been missing.
I loved them all, but Thai food always resonated the most with me. Curry? Delicious. Coconut milk? Delicious. Basil and jasmine rice? Fragrant, memorable, and delectable. The fact that all of these flavors coexisted in a single cuisine hooked me. I remember regularly dining at Thai restaurants and getting red curry or panang curry to go throughout my college years. It was just so flavorful and comforting!
Until recently though, I was a bit intimidated to bring these flavors to my home kitchen. I thought it would take hours on end and tons of foreign ingredients to replicate a tenth of the experience I had at a Thai restaurant. Turns out, it’s not that hard, and I’ll show you how.
Bonus: Thai and Asian dishes tend to be very easy to veganize, and pro tip, many of these restaurants have lots of veggie-friendly options when you are looking for places to dine out.
Although this recipe is definitely “Thai inspired” and I wouldn’t claim it to be authentic, it definitely satisfies my cravings for takeout. Best of all, you can make a big batch and easily have dinner for the rest of the week. This recipe makes about six to eight servings (depending on how large of servings you like) but you could easily double it and get a whole week of dinners for two in one fell swoop.
Feel free to mix up the veggies here as well! I used whatever I had in my fridge, but if you want a shorter shopping list you could pare in down to three or four varieties of vegetables for a nice mix. But the pineapple really takes it up a notch for me, so I wouldn’t skip that.
- 1 block of extra-firm tofu, cubed
- 2 cups jasmine rice, rinsed
- 1 tablespoon coconut oil
- 1 medium white or yellow onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground ginger
- 2 teaspoons curry powder
- 4 cups vegetable broth (I like Better than Bouillon brand)
- 2 14 ounce cans coconut milk
- 2 cups chopped pineapple
- 1 and ½ pounds sweet potatoes, cubed (from about 1 large or 2 medium potatoes)
- 1 cup of chopped broccoli florets
- 1 cup snow pea pods
- 1 red bell pepper, seeded and chopped
- 3 carrots, peeled and sliced diagonally
- 4 tablespoons red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 tablespoon soy sauce (use tamari for gluten-free)
- Preheat oven to 350 degrees Fahrenheit. Place tofu on a baking sheet covered with parchment paper. Bake for 20 minutes or until slightly golden.
- Cook rice according to package directions.
- While the rice and tofu cook, prep your veggies.
- Remove tofu from oven when ready.
- Heat a large pot over medium heat. Add coconut oil and onion, sauté for 5 minutes or until translucent.
- Add garlic, ginger, and curry powder to the pan and sauté for an additional minute or until spices are fragrant.
- Add tofu and all remaining ingredients to the pot. Cook uncovered for 10 to 15 minutes, stirring occasionally, or until sweet potatoes are tender.
- Remove from heat and ladle into bowls. Serve with rice and garnish with additional chopped basil if desired.