Description
This Thai Pineapple Curry is a vibrant and flavorful dish combining creamy coconut milk, fragrant red curry paste, tender chicken, and sweet pineapple with fresh vegetables. Perfect for a quick weeknight meal, this curry offers a balance of sweet, savory, and spicy elements, finished with fresh Thai basil and served over jasmine rice for a delicious and satisfying experience.
Ingredients
Scale
Curry Base
- 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
Protein
- 1 lb chicken, thinly sliced into bite-sized pieces (or substitute crispy tofu or shrimp)
Vegetables & Fruit
- 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)
To Serve
- Jasmine rice
- More Thai basil for garnish
- Lime wedges
Instructions
- Cook Curry Paste & Coconut Milk: Add the red curry paste and three-quarters of the coconut milk can into a medium pot over high heat. Stir continuously for about 1-2 minutes until a creamy sauce forms and bubbles appear on the surface.
- Add Seasonings: Stir in the brown sugar and fish sauce thoroughly. Let the mixture simmer gently for 1 minute to allow the flavors to meld.
- Cook Protein: Add the thinly sliced chicken and the water or broth to the pot. 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.
- Add Pineapple & Vegetables: Stir in the pineapple, tomatoes, zucchini, and red bell peppers. Cover the pot and cook for 2-3 minutes until the vegetables are slightly softened. Add kaffir lime leaves now if using.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk. Taste the curry and adjust seasoning by adding more fish sauce, salt, brown sugar, or extra curry paste as desired. Optionally add a squeeze of lime juice. Serving with jasmine rice balances and mellows the flavors.
- Add Basil & Serve: Turn off the heat and stir in the Thai basil leaves. Allow the curry to cool slightly, then serve hot over jasmine rice. Garnish with additional fresh Thai basil and lime wedges.
Notes
- Adjust the sweetness and saltiness according to your taste preference by varying the brown sugar and fish sauce.
- For a vegetarian or vegan option, substitute chicken with tofu and use vegan fish sauce or soy sauce.
- Kaffir lime leaves add a distinctive citrus aroma but can be omitted if unavailable.
- Cook time varies if using different proteins; always ensure chicken is fully cooked.
- Use fresh pineapple for best flavor; canned or frozen can be used in a pinch but rinse to reduce excess syrup or liquid.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai curry, pineapple curry, red curry, coconut milk curry, Thai chicken curry, quick Thai recipe, tropical curry
