Red Coconut Curry + Pineapple Fried Rice

This week’s recipe came about on a whim, in the middle of our recent Hawaiian family vacation, was totally improvised & turned out surprisingly tasty, something I look forward to recreate stateside - I’m talkin about a Red Coconut Curry with Pineapple Fried Rice. I’ve had these flavor profiles in mind, wanting to cook with more coconut milk (because of the deliciousness + healthfulness) and since learning most curries at Thai restaurants contain fish sauce 😡 

Despite what you might think about beach bods and surfing culture, the fare in Hawaii is not exceptionally veg-friendly. Counting Colors was tough at times so I wanted to challenge myself to improvise a wholesome, colorful, delicious meal for my family in our hotel kitchen. I think we did good.

This red coconut curry pulls in a slew of flavors & a rainbow of colors in about 20 minutes with basic ingredients. This dish makes you full on the best stuff of life, reheats well for subsequent lunches and seems to make everyone’s bellies smile. My dad actually told me was craving it a couple days after I had him try it in this video. So check out the video for a snippet of my crazy family & a yummy curry I’d love you to try..

What you need:

1 C rice, cooked according to package instructions 

1 Onion, chopped (1/3 of which goes into fried rice)

1” ginger finely chopped (or 1/2 tsp powdered ginger)

3-5 garlic cloves, finely chopped (or 1/2 tsp powdered garlic)

About 2 cups of chopped vegetables of choice: Peppers, carrots, zucchini, eggplant, broccoli, mushrooms, leeks

1-2 c shredded kale/spinach/green of choice 

Oil for sautéing

2-3 tbl red curry paste (can be homemade,  for store bought: read the ingredients to make sure of nothing fishy so you don’t make the same mistake as me! I like Thai Kitchen brand)

2-3 tbl soy sauce

2-3 tbl rice vinegar 

2-3 tbl sweetener, agave, maple, coconut or brown sugar 

1 can full fat coconut milk

1/4-1/2 c water 

1/4-1/2 tsp salt 

1/2 lime, juiced 

For pineapple fried rice:

1 pineapple, using half of the fruit, chopped small

onion (accounted for above) 

2-3 tbl soy sauce 

Optional add ins: green peas, diced carrots, finely chopped cauliflower, cashews, crushed peanuts


What you do:

Heat 2 to 3 tablespoons of oil for sautéing over medium heat while you chop the onion. Sauté the onion for 10 to 15 minutes while you chop the rest of the vegetables. After the onion is soft and aromatic, add the chopped or powdered garlic and ginger for one minute. Now add 2 tablespoons of the red curry paste. Evenly distribute - start to add in the other veggies. Mix well. Cook for 5 minutes. Add in the leafy greens, soy sauce, rice vinegar, coconut milk, water, sweetener, lime and salt. Mix well to combine - bring to a boil. Check the flavor, add mor sweet or soy, curry paste or lime.

Make the pineapple fried rice by cutting into the pineapple (lengthwise if you want the pineapple-bowl accoutrement). Add the already-sautéed onions to a new frying pan or wok with the cooked rice, 1 c chopped pineapple, any of the optional add-in veggies. Add soy sauce, squirt of lime and taste. Simmer until serving.