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Pineapple Curry

Somlaw Machu Ktis Manaws - Healthy and creamy with natural sweet and sour from pineapple, it's no wonder that this curry is comfort food.
Prep Time25 mins
Cook Time20 mins
Course: Soup
Cuisine: Cambodian
Keyword: curry, Lemongrass Paste, Pineapple, Pineapple Curry, Pineapple Soup
Servings: 12
Calories: 159kcal
Author: Channy Laux



  • Prepare the base - Heat oil and chili powder over low heat; stir continuously until oil turns red. Add 4 tablespoons of top part of coconut cream, stir constantly until paste is bubbling, and uniform in texture. Add lemongrass paste, continue cooking until liquid is gone and paste begins to stick together. 
  • Cook the meat - Turn heat to medium, add chicken and sauté until meat is evenly seared. Add ¼ cup of water bring to boil, reduce heat, and simmer for 8 to 10 minutes, stir halfway through.
  • Add remaining ingredients - Add pineapple, mix well. Turn heat to high, add broth and bring to rolling boil. Add the remaining coconut cream, stir.  Turn off heat, add basil and kale; salt to taste.


Serve with steamed rice, slices of baguette (toasted), soba noodles, or angel-hair pasta.
Despite its beautiful deep red color, this popular soup is not spicy.
* Variation: Replace chicken with 2.0 pounds spare ribs cut 1½” thick.  Simmer ribs for 1 hour until the meat is easily removed from the bones.  Remove the bones and return meat to soup. 
** Substitution: If che krawhom is not available use Italian basil.


Calories: 159kcal | Carbohydrates: 7g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 258mg | Potassium: 168mg | Fiber: 1g | Sugar: 5g | Vitamin A: 412IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 1mg