Thai Coconut Pineapple Curry
Just reading this Recipe makes my mouth water! Jim Cole, who submitted this recipe, has discovered that you can put in a significant amount of Hemp Protein Powder without coloring the flavor of the curry. This means you can enjoy the same meal without looking to the traditional chicken for protein!
- Curry Paste (Red, Panang, Yellow, etc). Found at Asia food markets
- 3 cups Coconut Milk canned, or prepared using Nutiva Coconut Manna Milk recipe.
- 1 red bell pepper or your favorite color
- 1 can mushrooms your favorite , or fresh if available. I use Abalones.
- 1-2 Tbsp sugar to taste
- 1 can pineapple cubed Or 1/2 of a fresh.
- 2-3 cloves garlic Minced
- 2-3 Tbsp Organic Hemp Seed Protein
- Lightly toast garlic in deep pan.
- And bell pepper and mushrooms (if fresh), sliced however you want, and cook to desired level of cooked-ness. Some like em’ crunchy, some like em’ soft. It’s up to you.
- Now add the coconut milk (or coconut manna milk). If it comes from a can, then you will probably have to wait for the solids to melt.
- Once the coconut is all liquid, sort-of cut in the curry paste. I like to scoop a spoon onto my wooden spatula, and rub it a little at a time into the milk. Start with a heaped tbsp, and add until you’ve reached a level of flavor/spiciness that you desire.
- Add mushrooms now, if canned. Add sugar to taste. I usually use 1-2 tbs. Now is also the time to add your hemp protein powder. I have used, in the past, up to three heaped tablespoons with minimal impact on taste. It is a great way to add protein to this dish, while avoiding meat or over-processed tofu.
- Serve over prepared rice, white or brown.
- OR: If you’d like, you can add a cup or two of coconut milk to make a great soup!