Makes 4 servings
1 Tablespoon olive oil
1 white onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 Tablespoons tomato paste
1 Tablespoon minced ginger
1 Tablespoon red curry paste
1 Tablespoon paprika
1 Tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 13.5-ounce can lite coconut milk
½ cup water
1 Tablespoon lime juice
1 20-ounce can pineapple chunks
4 4-ounce fillets of white fish
Inspired by Thai flavors, this curry packs a wallop of warm spices and tangy pineapple. The fish can be substituted for shrimp or cooked chicken, depending on your preference. As a coconut milk-based dish, this curry is wonderful served over rice or eaten by itself.
1. In a large deep-sided saucepan over medium heat, add olive oil, onions, and bell pepper. Mix to coat and cover for 4–6 minutes or until onions and peppers are softened, stirring occasionally.
2. Add garlic, tomato paste, ginger, and red curry paste and mix to combine. The mixture will be lumpy so take your time breaking up the pastes. Let cook for about one minute, or until fragrant. Add paprika, turmeric, cumin, coriander, salt, and black pepper and stir to combine. Cook for an additional 2 minutes, stirring constantly, until fragrant and lightly toasted.
3. Carefully pour in coconut milk, water, and lime juice. Stir well to break up the lumps of spices and vegetables. The mixture should be a red-orange color. Add pineapple chunks and stir.
4. Bring to a boil, reduce the heat to low, cover and let simmer for 10 minutes, stirring occasionally.
5. Add the fish filets to the curry, making sure to get under the chunks of pineapple and cover with sauce. Cover and let simmer for an additional 10 minute, shaking the pan periodically to prevent anything from sticking to the bottom.
6. Remove the lid and let cook for an additional 5 minutes to thicken the sauce before serving. Serve over rice or in a bowl by itself and garnish with parsley or cilantro.