Thai Pineapple Yellow Curry with Vegetables – A flavorful vegetarian curry made with pineapple, Thai eggplant, carrots, red pepper and snow peas, in a creamy coconut yellow curry sauce.

Thai Pineapple Yellow Curry With Vegetables [Vegan]

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Cooking Time



  • 1 tablespoon coconut oil
  • 1 tablespoon shallots, minced
  • 1/2 tablespoon ginger, minced
  • 1 1/2 cups thai eggplant, sliced (about 3 eggplants)
  • 3/4 cup carrots, sliced
  • 2 tablespoon yellow curry paste
  • 1 can coconut milk
  • 1 tablespoon palm sugar*
  • 2 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1/2 cup red pepper, chopped
  • 1/2 cup snow peas
  • 1 cup pineapple, peeled, cored and chopped small
  • 45 lime leaves (optional)**
  • fresh cilantro (optional)
  • thai basil (optional)
  • roasted, salted cashews (optional)


  1. In a large skillet hear coconut oil over medium heat
  2. Add the shallots, ginger and carrots, sauté 2-3 minutes
  3. Add the yellow curry paste, mix
  4. Pour in the coconut milk, mix until curry paste is dissolved into the coconut milk
  5. Turn up to medium-high heat and bring to a slow boil
  6. Add the palm sugar, salt and lime juice, stir until palm sugar is dissolved
  7. Reduce heat back to medium, add the red pepper, snow peas and pineapple, sauté 2-3 minute
  8. Reduce heat to a simmer, add the lime leaves
  9. Simmer for 5-10 minutes
  10. Serve curry over cilantro lime rice and garnish with fresh cilantro, thai basil and cashews if desired

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