Pineapple Massaman Curry
Prep time
Cook time
Total time
Nutritional information is without the toppings and rice
Recipe type: Main
Cuisine: Thai
Serves: 6-8
  • 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
  • Toppings:
  • crushed roasted peanuts (roasted in the oven for 10 minutes at 200°C)
  • coriander
  • Side:
  • rice
  1. Prepare and cut the veggies as instructed.
  2. 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.
  3. Add the onions, ginger slices, and garlic and let cook for 2-3 minutes (you might have to add a bit more water).
  4. When the onion have softened a bit, add the spices, the coconut milk, and water and bring to boil.
  5. Add the potatoes and let cook for 10 minutes, stirring once in a while.
  6. Add the peanut butter and coconut sugar and continue stirring until the peanut butter is dissolved.
  7. 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.
  8. Add the pineapple cubes and turn off the heat. Keep stirring until all ingredients are well combined.
  9. Serve with rice and top with crushed roasted peanut and coriander!
Nutrition Information
Serving size: 340g Calories: 370 Fat: 24g Saturated fat: 16g Trans fat: 0g Carbohydrates: 34g Sugar: 10g Sodium: 157mg Fiber: 4g Protein: 7g Cholesterol: 0g
Recipe by The Tasty K at