Thai Pineapple Curry | Oregonian Recipes

Ingredients

• 4 scallions, thinly sliced crosswise
• 1 tablespoon peeled and minced fresh ginger
• 2 to 3 cloves garlic, minced
• 1/4 cup vegetable broth
• 1 red bell pepper, seeded and sliced into thin strips
• 1/2 to 1 red Thai (bird's eye) chile, seeded and sliced into matchsticks, or crushed red pepper flakes to taste
• 1 8-ounce can pineapple chunks (in juice, not syrup), undrained
• 1 1/4 teaspoons mild yellow curry powder
• 1/2 cup light coconut milk (see note)
• 2 tablespoons minced fresh basil
• 1/2 teaspoon low-sodium soy sauce
• Cubed baked tofu (optional)
• Lime wedges, for garnish
• Hot cooked brown rice, for serving