My fellow curry lovers – it’s about time to add another one to the list! 🙂 I’ve been wanting to recreate this dish for ages, as it’s been accompanying me for about 3 years during my bachelor studies. While studying in the Netherlands, I discovered the most delicious Pineapple Massaman Curry at this small Thai place and I’ve been in love with it ever since. I have eaten several versions of Massaman curry afterwards, but so far, the simple pineapple-peanut version still wins. For my personal taste, sometimes less is more, and that’s the case with this curry. I was thinking about adding all kinds of fancy and colorful veggies into it but ultimately decided that I’d stay truthful to the original and just go with potatoes and onions.
And I must say, it was a great decision! As far as I remember the original also had tofu squares inside, but ever since I’ve had a little tofu incident lately (the last two tofu packages I opened were really REALLY bad and almost made me throw up), I’ve decided to cut down on the tofu! 😀
The secret to the creamy texture of the curry is quite obvious – peanut butter! I’ve already remade the dish in several versions, and, in case you don’t find Massaman curry paste, you could also use red curry paste. Tastes a bit different, but still very yummy! My favourite ingredient, though, is the pineapple! It makes the curry so refreshing and sweet – I love it! Make sure to wait until your pineapple is very ripe (check by smelling the bottom of the pineapple – if it smells like sweet juice, it’s ripe) to get the best taste! You wouldn’t want that weird feeling on your tongue either! 😉
It goes perfectly with plain rice and some cilantro on top but feel free to be creative and modify it to satisfy your taste buds!
If you recreate this recipe make sure to take a photo and send it to me via Facebook or tag me on Instagram! I love to see your results and ideas for improvement! 🙂
- 3 potatoes, cut into cubes
- 2 white onions, cut into slices
- 1-2 Tbsp Massaman curry paste
- 1 can coconut milk, full fat (15oz)
- 2 cups water
- ½ pineapple, cut into cubes
- 2-inch piece ginger, sliced
- 2 garlic cloves, cut into small pieces
- ⅓ cup natural peanut butter
- ¼ tsp turmeric powder
- ¼ tsp cumin
- ½ tsp cinnamon
- 2 Tbsp coconut sugar
- a dash of water
- crushed roasted peanuts (roasted in the oven for 10 minutes at 200°C)
- Prepare and cut the veggies as instructed.
- Heat a large pot and place the curry paste inside. Add a dash of water, so the paste won't burn and let simmer for 1 minute.
- Add the onions, ginger slices, and garlic and let cook for 2-3 minutes (you might have to add a bit more water).
- When the onion have softened a bit, add the spices, the coconut milk, and water and bring to boil.
- Add the potatoes and let cook for 10 minutes, stirring once in a while.
- Add the peanut butter and coconut sugar and continue stirring until the peanut butter is dissolved.
- Continue cooking until the potatoes are soft (depends on the cutting size, so make sure to taste so they won't be too soft) and lower down the heat.
- Add the pineapple cubes and turn off the heat. Keep stirring until all ingredients are well combined.
- Serve with rice and top with crushed roasted peanut and coriander!
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