pineapple curry in large saute pan with wooden spoon

Vegan Pineapple Curry (Thai-Inspired)

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: Serves 3 to 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This Thai-Inspired Tofu Pineapple Curry is comfort in a bowl. Sweet, tangy, and full of crunchy veggies for the most refreshing vegan curry you’ve ever tasted!


  • 1 tablespoon coconut oil
  • 1/21/2” knob of ginger, finely grated
  • 34 tablespoons Thai red curry paste
  • 1 3/4 cup fresh cubed pineapple (or sub canned)
  • 1 14 ounce (403 mL) can full-fat coconut milk
  • 1/2 cup (120 ml) water 
  • 2 teaspoons coconut sugar 
  • 1 teaspoon salt, plus more to taste 
  • 1 red bell pepper, chopped
  • 2 carrots, sliced 
  • 5 ounces (142 g) canned bamboo shoots, rinsed well
  • 1 16 oz (460 g) block super firm tofu, cubed
  • 2 teaspoons arrowroot powder or cornstarch (optional)
  • Juice of 1/2 lime (about 1 tablespoon)
  • Cooked jasmine rice, for serving (optional
  • Fresh Cilantro, chopped, chopped, for serving (optional)


  1. Aromatics: Melt the coconut oil in a large sauté pan or pot over medium high heat. Once warm, add the red curry paste and ginger and fry for 60 to 90 seconds. Then, add in the fresh pineapple and sauté for an additional 3 to 5 minutes, stirring only occasionally to help caramelize it.
  2. Make the Curry: Pour in the coconut milk, water, sugar, and salt. Use a spoon to mix well, until the curry paste has completely dissolved. Then, add in the bell pepper, carrots, bamboo shoots, and tofu. 
  3. Simmer: Cover the pan, raise the heat to high, and bring the mixture to a simmer. Once bubbling, uncover the pan and reduce the heat to medium; simmer for 15 minutes, or until the carrots are tender, stirring occasionally.
  4. Thicken the Curry (optional): If you would like a thicker curry, dissolve the arrowroot powder in 1 tablespoon of water, then add to the curry and stir well; this will help to create a thicker sauce.
  5. Garnish & Serve: Remove the curry from the heat and add in the lime juice; serve warm over rice and top with cilantro. Leftovers will keep in the refrigerator for up to 5 days.


  • Substitutions: you can use canned pineapple instead of fresh if you would like. The tofu and veggies can be swapped out for your favorite veggies of choice, just keep the relative amount of them the same! Coconut sugar can be replaced with cane sugar.