Sweet, Spicy and Ready in 30 Minutes
This Thai pineapple yellow curry is a vegan coconut curry with juicy pineapple, new potatoes and roasted cashews, ready in about 30 minutes. The sweet, slightly tangy pineapple and creamy potatoes balance the warmth of the yellow curry paste, while the cashews add a satisfying crunch. It’s a bright, meat-free midweek dinner, and an easy introduction to cooking with fruit in a savoury curry.
At a glance
Heat: medium-hot. Mae Jum Thai Yellow Curry Paste is 3/5, and the pineapple softens it
Dietary: vegan (use tamari instead of soy sauce for gluten free)
Ready in: about 30 minutes
Key ingredients: Mae Jum Thai Yellow Curry Paste, pineapple, new potatoes, coconut milk, cashews
Serve with: steamed jasmine rice
Why Pineapple Works in Curry
Pineapple’s natural sweetness and gentle acidity make it a great match for a spicy curry. As it cooks, it releases its juices into the sauce, adding sweetness and depth, while its acidity cuts through the richness of the coconut milk so the curry feels lighter and fresher.
Pineapple is a classic in Thai cooking. You’ll find it in red curry with duck, too: try our Duck and Pineapple Thai Red Curry.
Why New Potatoes?
New potatoes soak up the curry sauce and add a creamy, slightly sweet bite that pairs well with the pineapple. The key to a quick curry is cutting them into small, even chunks (about 6 pieces per potato), so they’re tender in around 10 minutes.
Tip: peeling the potatoes helps them absorb the sauce faster, so they taste of curry rather than just potato.
About Mae Jum Thai Yellow Curry Paste
Many people know yellow curry as the mildest Thai curry, but Mae Jum Thai Yellow Curry Paste has real warmth: 3 out of 5, the same as our red. It’s made from Jum’s family recipe from Southern Thailand, stone-ground the traditional way, and it’s vegan, gluten free and has no added sugar. That warmth is exactly why it works so well with sweet pineapple.
Yellow curry gets its golden colour from turmeric. Fry the paste for a couple of minutes before adding liquid, so the spices release their full aroma.
Ingredients You’ll Need
Mae Jum Thai Yellow Curry Paste
Fresh pineapple (225g), cut into bite-size pieces
New potatoes (300g), peeled and cut into small chunks
Coconut milk (400ml), unshaken, so you can use the thick cream first
Palm sugar (1 tbsp), or brown sugar
Light soy sauce (1 tbsp), or vegan fish sauce (tamari for gluten free)
Cashew nuts and cavolo nero (optional), for crunch and greens
How to Make Pineapple Yellow Curry
Fry the paste in a wok over medium heat for about 2 minutes, until fragrant.
Add the coconut cream from the top of the tin and stir until smooth, then add the palm sugar and soy sauce.
Simmer for about 10 minutes, until the oil rises to the surface. Don’t rush this step, or the curry will taste pale and flat.
Add the potatoes with 100ml water, cover and simmer for about 10 minutes, until tender. Add a splash more water if it gets too thick.
Add the pineapple, cashews and cavolo nero and simmer for 5 minutes more.
Serve with jasmine rice, a squeeze of lime and some Thai basil.
Full quantities and timings are in the recipe card below.
Serving idea: cut the pineapple in half lengthways and scoop out the flesh, then use the shell as a serving bowl.
Frequently Asked Questions
Does pineapple go in yellow curry?
Yes. Its sweetness and acidity balance the warm spices and rich coconut milk, making it one of the best fruit pairings for Thai curry.
Is this pineapple curry vegan?
Yes. Mae Jum Thai Yellow Curry Paste is vegan, and this recipe uses soy sauce instead of fish sauce.
Can I use tinned pineapple?
Yes. Drain it well, and use pineapple in juice rather than syrup so the curry doesn’t get too sweet.
Is yellow curry spicy?
Mae Jum Thai Yellow Curry Paste is 3/5, so it’s medium-hot. The pineapple and coconut milk soften the heat. For a milder curry, use less paste.
More yellow curries: Pork and Pumpkin Thai Yellow Curry
Keep exploring: More recipes
From Jum’s Kitchen
In Southern Thailand, fruit often finds its way into savoury cooking. Pineapple in a curry isn’t unusual at all. It’s simply how you balance heat with sweetness. That same idea of balance is behind every Mae Jum paste, made from Jum’s family recipes with herbs stone-ground and whole spices roasted the traditional way, because that’s how you unlock real flavour.
This pineapple yellow curry proves you don’t need meat or complexity to make something satisfying. The potatoes soak up the sauce, the pineapple brightens everything, and the cavolo nero adds an earthiness that grounds the dish. It’s special enough for guests and simple enough for a Tuesday, so make it for someone you care about.
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Pineapple and Potato Thai Yellow Curry
- 35 g Mae Jum Thai Yellow Curry Paste
- 225 g Pineapple
- 400 g New potato
- 70 g Cavolo Nero or Kale
- 400 ml Coconut Milk
- 1 tbsp Light soya sauce
- — Cashew nuts
