How to Make Pineapple Coconut Thai Curry

We’re well into the start of the new year, and the motivation of other people’s New Years Resolutions has worn thin, but here at Nerd Fitness we don’t do resolutions. Instead we’re all about Epic Quests that keep us moving year round.

One of my Epic Quest goals is to improve my cooking by trying to cook new things. Now, you might be thinking, “Wait, isn’t your job is cooking… shouldn’t you already be great at it?” Well, sure, but even experienced cooks get stuck in food-ruts. And my friends, I am in deep.

So here’s one of my first food experiments for the year. It has something I love: the simplicity of three easy steps while appearing fancy at the end: red Thai curry (remember last time we experimented with curry?). If you’ve never been to a Thai restaurant and don’t know the difference between Thai and Indian curries, don’t worry. I didn’t until recently, but I’m in love with the coconutty richness of this dish and the number of different veggies included.

Thai curry has a different texture and flavor than Indian curry. What’s the difference? Thai curry using Thai spices tend to be a bit spicier, is coconut milk based, contains different veggies, and is more soupy than Indian curry.

Now that we have the general idea, let’s put it into practice!

This might look like a lot of a lot of ingredients, but all we’re really doing is mixing meat, veggies, and sauce. Honestly, making this curry is a lot like making Steve’s easy chicken stir fry, but you’re adding a little bit of sauce to the mix.

Here are the three steps:

1.    Cook the meat

2.    Cook the and flavor the veggies

3.    Add the sauce

Think you can handle this? I sure do.

*Side note, this recipe makes a LOT of food. It’s great for feeding a family or friends or meal prep for the week. If you’re not into that, cut the recipe in half.