I had some chopped pineapple lying in my fridge and I wanted to try recipes with it. Apart from eating it as is and making fruit juices to beat the summer heat, I thought of trying some Thai dishes. My hubby once told me that he tried Thai food in The USA and he just loved it. Since then I wanted to try some of the dishes at home. I also had Nita Mehta's cookbook in which a nice and easy Thai Pineapple Curry recipe was mentioned. The recipe was easy to follow and it turned really good. I tweaked the recipe slightly as per my preference.
Thai food pays attention to taste, look, smell, texture and is usually served with rice, mostly steamed long grain jasmine rice. The dishes are lightly prepared and have strong aroma and spicy edge. They use coconut milk just like we use in Goa. Sometimes I feel that the Thai dishes taste like our Goan traditional dishes. We also make Pineapple curry in coconut milk in Goa. We call it pineapple sansav and I will share that recipe soon.
I served the Thai Pineapple Curry with basmati rice. I liked the addition of spinach to this curry making it slightly more healthier. Thai cuisine is known for this. They use all the ingredients which have medicinal value.
Recipe Adapted From Nita Mehta's Taste Of Asia Cookbook
Ingredients: Serves 4, Prep. Time: 20 Min's
1 cup 1/2 '' cubes of pineapple(without eyes and skin of the fruit)
1/2 cup finely chopped spinach
1/2 cup chopped spring onion
1/2 cup chopped spring onion greens
1 tbsp finely chopped garlic
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp red chili powder
1 cup thin coconut milk
3 green cardamoms
3 cloves
1" stick of cinnamon
1 tsp jaggery
2 tbsp oil
Salt to taste
Procedure:
Heat oil in a kadai or wok or pan. Add spring onion white and fry till onion turns slightly pinkish. Then add garlic and fry till nice aroma of garlic fills the air.
Add coriander power, cumin powder and red chili powder. Stir fry for 1-2 Min's.
Add spinach and cook for 2-3 Min's.
Add pineapple and stir well.
Add chopped spring onion greens and stir well.
Add coconut milk,crushed cardamoms, cinnamon, cloves and jaggery.
Keep stirring continuously till it starts boiling. Add salt, mix well and simmer for 5 Min's on low heat till pineapple is tender.
Do not overcook the pineapple.
Serve hot with rice.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | PinterestIngredients: Serves 4, Prep. Time: 20 Min's
1 cup 1/2 '' cubes of pineapple(without eyes and skin of the fruit)
1/2 cup finely chopped spinach
1/2 cup chopped spring onion
1/2 cup chopped spring onion greens
1 tbsp finely chopped garlic
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp red chili powder
1 cup thin coconut milk
3 green cardamoms
3 cloves
1" stick of cinnamon
1 tsp jaggery
2 tbsp oil
Salt to taste
Procedure:
Heat oil in a kadai or wok or pan. Add spring onion white and fry till onion turns slightly pinkish. Then add garlic and fry till nice aroma of garlic fills the air.
Add coriander power, cumin powder and red chili powder. Stir fry for 1-2 Min's.
Add spinach and cook for 2-3 Min's.
Add pineapple and stir well.
Add chopped spring onion greens and stir well.
Add coconut milk,crushed cardamoms, cinnamon, cloves and jaggery.
Keep stirring continuously till it starts boiling. Add salt, mix well and simmer for 5 Min's on low heat till pineapple is tender.
Do not overcook the pineapple.
Serve hot with rice.
