Pineapple Fish Curry

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Cuisine: Thai
Keyword: Curry, fish
Servings: 4


  • 1 1/2 lb Mahi Mahi or other fish, cut into large chunks (approx 2/3-inch cubes)
  • 2 cans Native Forest full fat coconut milk
  • 1 large can of pineapple chunks or 1 lb of fresh pineapple chunks (even better)
  • 2 large potatoes, peeled and cut into small chunks
  • 1 red bell pepper, diced
  • 1/2 red onion, sliced
  • 1 tsp freshly grated ginger
  • 1/4 cup cilantro, roughly chopped
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 2 tsp coriander
  • salt and pepper to taste
  • coconut oil


  • Boil a pot of water on the stove
  • While water is coming to a boil, prep the potatoes and place them in boiling water
  • Boil the potatoes in a pot of water until they're slightly tender.
  • In another pot, saute garlic and ginger in 1 tsp of coconut oil for 1 minute
  • Add cumin and coriander and saute for 1 min
  • Add in the onion and bell pepper and saute until tender
  • Add in the fish and sear on all sides
  • Pour in coconut milk and pineapple chunks
  • Bring to a boil and then simmer with the lid on for 5 minutes.
  • salt and pepper to taste
  • top with cilantro


By Thyroid Loving Care. Adapted from Ancestral Chef