This Thai Pineapple Curry is a delightful blend of sweet, tangy, and spicy flavors. Featuring tender chicken, juicy pineapple, and aromatic spices in a creamy coconut curry sauce, it’s a dish that transports you straight to Thailand. Perfect for a comforting dinner, this curry pairs beautifully with steamed jasmine rice or noodles.
Ingredients:
For the Curry:
- 1 tbsp avocado oil (or cooking oil)
- 1 medium onion, diced (1/4″ pieces)
- 2 cloves garlic, minced
- 2 tbsp red Thai curry paste (or Panang curry paste, Mae Ploy brand recommended)
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium red bell pepper, seeds removed, diced into 1″ pieces
- 6-8 lime leaves
- 1 pound chicken breasts, cut into 1″ cubes
- 2 cups fresh pineapple, diced (or frozen pineapple chunks)
- 1 tbsp coconut sugar (adjust to taste)
- 1 tbsp fish sauce (adjust to taste)
- 1/4 cup cilantro, chopped (or Thai basil)
Optional Garnish:
- Lime wedges for squeezing over the top
Instructions:
- Sauté the Aromatics : Heat the avocado oil in a large skillet or wok over medium heat. Toss in the diced onion and cook for 3–4 minutes until softened. Then, add the minced garlic and sauté for an additional 30 seconds until aromatic.
- Cook the Curry Paste : Stir in the red Thai curry paste and cook for 1–2 minutes, allowing the flavors to deepen.
- Add the Coconut Milk and Lime Leaves : Pour in the coconut milk and add the lime leaves. Stir well to combine. Bring the mixture to a gentle simmer.
- Add Chicken and Vegetables : Add the chicken cubes to the simmering curry and cook for 5 minutes. Stir in the red bell pepper and pineapple chunks. Simmer for another 5–7 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season the Curry : Stir in the coconut sugar and fish sauce, adjusting both to taste. Remove the lime leaves before serving.
- Garnish and Serve : Top the curry with chopped cilantro or Thai basil for a burst of fresh flavor.Serve hot with lime wedges on the side for an extra squeeze of tanginess. Pair with steamed jasmine rice or noodles.
Conclusion:
This Thai Pineapple Curry is a harmonious blend of sweet, tangy, and spicy flavors. The creamy coconut milk balances the zesty pineapple, tender chicken, and aromatic spices perfectly. It’s a vibrant, restaurant-quality dish that’s easy to recreate at home. Enjoy this tropical-inspired curry with family and friends!
Thai Pineapple Curry with Chicken
Acreamy, sweet, and spicy Thai curry featuring tender chicken, juicy pineapple,and aromatic spices, perfect when paired with jasmine rice or noodles.
Ingredients
For the Curry:
- 1 tbsp avocado oil or cooking oil
- 1 medium onion diced (1/4″ pieces)
- 2 cloves garlic minced
- 2 tbsp red Thai curry paste or Panang curry paste, Mae Ploy brand recommended
- 1 can 13.5 oz full-fat coconut milk
- 1 medium red bell pepper seeds removed, diced into 1″ pieces
- 6-8 lime leaves
- 1 pound chicken breasts cut into 1″ cubes
- 2 cups fresh pineapple diced (or frozen pineapple chunks)
- 1 tbsp coconut sugar adjust to taste
- 1 tbsp fish sauce adjust to taste
- 1/4 cup cilantro chopped (or Thai basil)
Optional Garnish:
- Lime wedges for squeezing over the top
Instructions
- Sauté the Aromatics : Heat the avocado oil in a large skillet or wok over medium heat. Toss in the diced onion and cook for 3–4 minutes until softened. Then, add the minced garlic and sauté for an additional 30 seconds until aromatic.
- Cook the Curry Paste : Stir in the red Thai curry paste and cook for 1–2 minutes, allowing the flavors to deepen.
- Add the Coconut Milk and Lime Leaves : Pour in the coconut milk and add the lime leaves. Stir well to combine. Bring the mixture to a gentle simmer.
- Add Chicken and Vegetables : Add the chicken cubes to the simmering curry and cook for 5 minutes. Stir in the red bell pepper and pineapple chunks. Simmer for another 5–7 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season the Curry : Stir in the coconut sugar and fish sauce, adjusting both to taste. Remove the lime leaves before serving.
- Garnish and Serve : Top the curry with chopped cilantro or Thai basil for a burst of fresh flavor. Serve hot with lime wedges on the side for an extra squeeze of tanginess. Pair with steamed jasmine rice or noodles.