Name: Thai Pineapple Chicken Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 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 coconut sugar, honey, or alternative sugar); 1–2 tablespoons fish sauce (or vegan fish sauce, adjust as needed); 1/4 cup water or broth; 1 lb chicken, thinly sliced into bite-sized pieces (or substitute crispy tofu or shrimp); 1 cup fresh pineapple, cut into bite-sized pieces (or frozen or canned, drained and 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; Optional: 5-6 Kaffir lime leaves; 1/2 cup Thai basil (or substitute regular basil); Jasmine rice; More Thai basil for garnish; Lime wedges

Introduction

This Thai Pineapple Curry is a vibrant, flavorful dish that combines creamy coconut milk with the sweet tang of pineapple and the warmth of red curry paste. It’s quick to prepare and perfect for a weeknight dinner that feels both exotic and comforting. Whether you use chicken, tofu, or shrimp, this curry is sure to delight your taste buds.

A white bowl filled with a colorful curry dish is shown on a white marbled surface. The dish has several layers: chunks of light golden yellow pineapple, thick pieces of grilled light brown chicken, and slices of dark green zucchini. Bright red bell pepper strips are scattered throughout, adding a pop of color. Fresh green basil leaves sit on top for garnish. A gold spoon rests inside the bowl, with a woman's hand gently holding the bowl from the side. The overall look is vibrant and fresh, with a mix of smooth and chunky textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 coconut sugar, honey, or alternative sugar)

1–2 tablespoons fish sauce (or vegan fish sauce, adjust as needed)

1 lb chicken, thinly sliced into bite-sized pieces (or substitute crispy tofu or shrimp)

1/4 cup water or broth

1 cup fresh pineapple, cut into bite-sized pieces (or frozen or canned, drained and 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)

Optional: 5-6 Kaffir lime leaves

Jasmine rice, for serving

More Thai basil for garnish

Lime wedges

Instructions

Step 1: Add the red curry paste and three-quarters of the coconut milk to a medium pot over high heat. Stir continuously until a creamy sauce forms, about 1-2 minutes, or until bubbles appear on the surface.

Step 2: Stir in the brown sugar and fish sauce until well combined. Let the mixture simmer for 1 minute to blend the flavors.

Step 3: Add the chicken slices along with water or broth. Cook for 4-5 minutes, stirring occasionally, until the chicken is tender. If using tofu, shrimp, or just vegetables, reduce cooking time to 2-3 minutes.

Step 4: Mix in the pineapple, tomatoes, zucchini, and red bell peppers. Cover the pot and cook for 2-3 minutes until the vegetables soften slightly. Add kaffir lime leaves now if using.

Step 5: Pour in the remaining coconut milk. Taste the curry and adjust the seasoning with more fish sauce, salt, brown sugar, or curry paste as desired. Add a squeeze of lime juice for extra brightness if preferred.

Step 6: Turn off the heat and stir in the Thai basil leaves. Let the curry cool slightly, then serve hot over jasmine rice, garnished with additional Thai basil and lime wedges.

Tips & Variations

For a vegan option, substitute fish sauce with soy sauce or vegan fish sauce and replace chicken with firm tofu or additional vegetables.

If you like your curry spicier, add extra red curry paste or a chopped fresh chili.

Use canned pineapple for convenience but rinse and drain it to reduce sweetness and preserve the curry’s balance.

Adding kaffir lime leaves gives an authentic citrus aroma—don’t skip them if you can find them.

FAQs

Can I make this curry ahead of time?

Yes, this curry keeps well for a few days in the refrigerator and tastes even better the next day after the flavors have melded.

What can I serve with Thai Pineapple Curry?

Jasmine rice is the classic accompaniment, as it helps balance the rich, spicy, and sweet flavors of the curry. You can also serve it with steamed rice noodles or crusty bread if preferred.