Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
Even before I started cooking more indian food I liked red curry, I often bought red curry paste in the supermarket and then add some coconut milk and veggies and you had a delicious curry. Nowadays I cook most things from scratch and I always had wanted to learn how to make red curry from scratch. Then I came across this recipe for Pineapple Curry by Budget Fairy Tale and I decided to use this recipe as inspiration and used my own knowlegde of spices to creat my own red curry and then add pineapple. Yum! This curry is fruity and has a bit of a sour and sweet taste, while still tasting like red curry as well. It’s a great curry when you want veggies and fruit in one dish and curry.
- Red Bell Pepper – 1
- Onion – 1
- Corn – 1/2 cup
- Coconut Milk – 1 can
- Pineapple – 7 pineapple rings/ 1 large can
- Pineapple juice (from the can or use storebrought) – 250 ml/ 1/4 cup
- Soy Sauce – 2 tablespoons
- Tomatoes – 4 / 1 can
- Brown Sugar – 3 heaped teaspoons
- Cumin – 2 teaspoons
- Paprika Powder – 2 teaspoons
- Coriander Powder – 2 teaspoons
- Turmeric – 2 teaspoons
- Garam Masala – 1 teaspoon
- Ginger Powder – 1 teaspoon
- Low salt Bouillon cube – 1
- Olive Oil
This recipe feed about 4-5 people. If your curry isn’t red enough you can always add some extra paprika powder. Or if you want a quick meal you can use storebrought red curry paste instead of all the spices. You can serve this with rice, naan or other bread.
- First slice and dice the onion, the tomatoes (if using fresh ones) and the red bell pepper.
- Heat some oil in the pan and bake the onion until translucent.
- Then add the tomatoes and bake for a minute before adding the red bell pepper.
- Add the coconut milk and soy sauce and let it boil for a few minutes.
- In the meantime mix the spices, bouillon cube and sugar. And slice the pineapple in small pieces.
- Add the spices to the dish and stir well. If serving with rice start cooking the rice now.
- Then add the corn, followed by the pineapple and pineapple juice. Let it cook for a few more minutes or until the rice is done.
- Eat the curry!
Red bell pepper and tomatoes sliced and diced
Baking the onion
Add the tomatoes
Add the red bell pepper
Add the soy sauce and coconut milk
Combine the spices
Mix spices through the dish
Slice and diced pineapple
Add pineapple and pineapple juice
- Red Curry. Ofcourse you can also eat this without the pineapple for a normal red curry.
- Varry with veggies. While I like red bell pepper and corn with my red curry, ofcourse you can add any vegatable in which you want.
- Red Curry with apple. Instead of pineapple and pineapple juice add apple and apple juice.