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
Scale
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.
