If you crave a dish that bursts with vibrant flavors and satisfying warmth, this Thai Pineapple Curry Recipe is your new best friend. Combining the creamy richness of coconut milk, the tangy sweetness of pineapple, and the aromatic punch of Thai basil and red curry paste, this curry is a delightful dance of textures and tastes. It’s a quick and easy meal that feels exotic yet comforting, perfect for weeknights or impressing friends with something special yet fuss-free.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to nailing this Thai Pineapple Curry Recipe. Each component plays a crucial role, whether it’s building the creamy base, balancing spicy and sweet notes, or adding fresh bursts of color and texture.
- Red curry paste: The heart of the curry, delivering authentic Thai spice and warmth.
- Coconut milk: Provides a luscious, creamy texture and balances the heat perfectly.
- Brown sugar: Adds just the right touch of sweetness to enhance the curry’s depth.
- Fish sauce: Brings umami and saltiness, essential for authentic Thai flavor.
- Chicken (or tofu/shrimp): Your choice of protein for tender, savory bites that soak up the sauce.
- Water or broth: Helps to create the perfect curry consistency without diluting the flavors.
- Fresh pineapple: The star ingredient, offering juicy sweetness and a slight tang.
- Tomatoes: Add freshness and juiciness with a subtle acidity.
- Zucchini: Adds gentle crunch and a mild flavor that complements the other vegetables.
- Red bell peppers: Bring vibrant color and a hint of sweetness.
- Thai basil: Introduces an aromatic, slightly spicy herbal note.
- Lime: A squeeze brightens the whole dish with its zesty tang.
- Kaffir lime leaves (optional): Infuse a fragrant citrus aroma while simmering.
- Jasmine rice: The perfect fluffy base to soak up all the saucy goodness.
- Extra Thai basil and lime wedges: For garnish and layering fresh flavors.
How to Make Thai Pineapple Curry Recipe
Step 1: Cook Curry Paste & Coconut Milk
Start by heating the red curry paste with most of the coconut milk over high heat. Stirring constantly helps create that creamy, luscious sauce. Once you see gentle bubbles forming on the surface, you know your sauce is perfectly ready to welcome the next flavors.
Step 2: Add Seasonings
Mix in the brown sugar and fish sauce to enrich the curry’s flavor profile. These ingredients balance spice, sweetness, and saltiness — the magic trio that makes this curry so crave-worthy. Let the sauce simmer for a minute to let all those flavors meld beautifully.
Step 3: Cook Protein
Add your chicken slices along with a bit of water or broth to the pot. This step tenderizes the chicken as it absorbs that fragrant curry sauce. If you prefer tofu, shrimp, or just veggies only, reduce cooking time slightly to keep everything tender but not overdone.
Step 4: Add Pineapple & Vegetables
Bring in the fresh pineapple, tomatoes, zucchini, and red bell peppers for a burst of color and contrasting textures. Cover and cook gently until the vegetables soften just a bit, allowing their natural flavors to mingle with the curry. If using kaffir lime leaves, drop them in now to deepen the citrusy notes.
Step 5: Finish with Coconut Milk & Adjust
Pour in the remaining coconut milk for extra creaminess. This is your moment to taste and tweak — add more fish sauce for saltiness, brown sugar for sweetness, or curry paste for extra kick. A quick squeeze of lime brightens everything, balancing richness and spice perfectly.
Step 6: Add Basil & Serve
Turn off the heat and stir in the fresh Thai basil. This final touch adds an herbal lift that completes the dish beautifully. Let the curry cool slightly before serving it over fragrant jasmine rice, garnishing with extra basil leaves and lime wedges for a stunning finish.
How to Serve Thai Pineapple Curry Recipe
Garnishes
Fresh Thai basil leaves and lime wedges are must-haves when plating your Thai Pineapple Curry Recipe. They bring crisp herbal freshness and a citrus zing that cuts through the creamy richness, making every bite vibrant and lively.
Side Dishes
Serve your curry with fluffy jasmine rice to soak up all the flavorful sauce. For a complete meal, a simple cucumber salad or crunchy vegetable spring rolls complement the dish’s bold flavors and add refreshing contrast.
Creative Ways to Present
For a fun twist, serve the curry directly inside hollowed pineapples for an eye-catching presentation. You can also accompany with toasted cashews for additional texture or drizzle a bit of coconut cream on top for extra indulgence.
Make Ahead and Storage
Storing Leftovers
This curry stores beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making leftovers a delight.
Freezing
You can freeze the curry for up to a month. Keep it in a freezer-safe container, leaving a little space at the top for expansion. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the curry on the stove over low to medium heat, stirring occasionally. You might want to add a splash of water or coconut milk to revive its creamy consistency, as it thickens when chilled.
FAQs
Can I make this Thai Pineapple Curry Recipe vegan?
Absolutely! Simply swap the chicken for tofu or extra veggies and use vegan fish sauce or soy sauce instead. The curry will stay just as flavorful and creamy.
Is canned pineapple okay to use?
Yes, canned pineapple works well as long as it’s drained and rinsed to avoid excess sweetness or liquid that could affect the curry’s balance.
How spicy is this curry?
The spice level depends on the red curry paste you choose. You can adjust the heat by adding more or less paste or balancing with extra sugar and coconut milk.
Can I prepare the curry in advance?
Definitely! The curry can be made a day ahead and reheated before serving, allowing the flavors to develop even more.
What if I don’t have kaffir lime leaves?
No worries! Kaffir lime leaves add a lovely fragrance but are optional. The curry will still be delicious without them.
Final Thoughts
There is something truly special about a well-made Thai Pineapple Curry Recipe — it’s a dish that warms the soul and brightens the table. Whether you’re a curry seasoned pro or trying it for the first time, this recipe offers layers of delicious, fresh flavors woven together with ease and heart. Give it a go, and I promise it will become one of your favorite go-to meals!
Print
Thai Pineapple Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Thai Pineapple Curry featuring tender chicken, sweet pineapple, and fresh vegetables simmered in a rich and creamy red curry coconut sauce. This quick and easy recipe balances sweet, savory, and spicy notes, perfect served over jasmine rice for a satisfying meal.
Ingredients
Curry Sauce
- 1/4 cup red curry paste (store-bought or homemade)
- 1 can (13.5 oz) coconut milk (full fat recommended)
- 1–2 tablespoons brown sugar (adjust as needed, or substitute with coconut sugar, honey, or alternative sugar)
- 1–2 tablespoons fish sauce (or vegan fish sauce, adjust as needed)
- 1/4 cup water or broth
- Optional: 5-6 Kaffir lime leaves (add to the simmering sauce)
Protein
- 1 lb chicken, cut into thin bite-sized slices (or substitute crispy tofu or shrimp)
Vegetables & Fruits
- 1 cup fresh pineapple, cut into bite-sized pieces (or use frozen, or canned – drained & rinsed)
- 1 cup tomatoes, cut into bite-sized pieces
- 1/2 cup zucchini, cut into bite-sized pieces (or substitute snow peas, green beans, or asparagus)
- 1/2 cup red bell peppers, diced
- 1/2 cup Thai basil (or substitute regular basil)
To Serve
- Jasmine rice
- More Thai basil for garnish
- Lime wedges
Instructions
- Cook Curry Paste & Coconut Milk: Add the red curry paste and about three-quarters of the coconut milk to a medium pot over high heat. Stir continuously until the sauce becomes creamy and starts to bubble, about 1-2 minutes, forming a rich base for the curry.
- Add Seasonings: Stir in the brown sugar and fish sauce, mixing well to combine the sweet and savory flavors. Allow the sauce to simmer for 1 minute to let the flavors meld together.
- Cook Protein: Add the thinly sliced chicken and water or broth to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and tender. If using tofu, shrimp, or vegetables instead, reduce cooking time to 2-3 minutes to avoid overcooking.
- Add Pineapple & Vegetables: Stir in the pineapple chunks, tomatoes, zucchini, and red bell peppers. Cover the pot and cook for 2-3 minutes until the vegetables soften slightly. Add Kaffir lime leaves during this step if using, for an extra layer of citrus aroma.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk and stir gently. Taste the curry and adjust the seasoning by adding more fish sauce, salt, brown sugar, or curry paste to match your preference. A squeeze of lime juice brightens the flavors, but serving over jasmine rice will help mellow the dish.
- Add Basil & Serve: Turn off the heat and fold in the Thai basil leaves. Let the curry cool slightly before serving. Serve hot over jasmine rice, garnished with additional fresh basil and lime wedges for an authentic Thai experience.
Notes
- Use full-fat coconut milk for a creamier, richer curry.
- Adjust the sweetness and saltiness according to your taste; more brown sugar can balance spiciness.
- Fresh pineapple gives the best texture and flavor, but canned or frozen pineapple works well too.
- Kaffir lime leaves add a traditional citrus aroma but can be omitted if unavailable.
- Substitute chicken with tofu for a vegetarian option or shrimp for seafood lovers.
- Serve with jasmine rice to absorb the flavorful sauce and balance the spice level.
