Thai Chicken Curry With Pineapple Recipe

Name: Thai Chicken Curry With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts, cut into bite-size pieces; 4 tbsp. oil for cooking; 1 clove garlic, minced; 2 tbsp. red curry paste; 1 small tomato, seeded and diced; 2 cups canned unsweetened coconut milk; 1 cup pineapple chunks, fresh or canned; 4 tbsp. fish sauce (or soy sauce); 2-4 tbsp. Sriracha sauce, or other chili-garlic sauce (depending on how spicy you like it); 2 tsp. sugar; juice of 1/2 lime, or more to taste; 1 bunch fresh basil, roughly chopped (about 1/2 cup); Accompaniment: steamed jasmine rice; 2 cups rice; 2 cups water; salt to taste

Servings: persons

4 boneless, skinless chicken breasts, cut into bite-size pieces
4 tbsp. oil for cooking
1 clove garlic, minced
2 tbsp. red curry paste
1 small tomato, seeded and diced
2 cups canned unsweetened coconut milk
1 cup pineapple chunks, fresh or canned
4 tbsp. fish sauce (or soy sauce)
2-4 tbsp. Sriracha sauce, or other chili-garlic sauce (depending on how spicy you like it)
2 tsp. sugar
juice of 1/2 lime, or more to taste
1 bunch fresh basil, roughly chopped (about 1/2 cup)
Accompaniment: steamed jasmine rice
2 cups rice
2 cups water
salt to taste

1
For the rice:
2
Wash rice in cold water until water runs clear. Drain in a sieve. Bring water, rice and salt to boil in a large saucepan. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Remove from heat and fluff before serving.
3
For the curry:
4
Heat 2 tbsp. oil in a wok or large saucepan over medium heat. Add garlic and fry briefly. Add the chicken and stir-fry until chicken is opaque but still tender. Remove from wok and set aside.
5
If needed, add remaining 2 tbsp. of oil to wok. Add curry paste and fry briefly to develop the flavours. Add the rest of the ingredients, except the fresh herbs, and bring to a boil. Add chicken back into wok, and heat through.
6
Taste to adjust seasonings. There should be a nice balance between salty, sweet, sour and spicy.
7
Just before serving, add fresh herbs and stir through. Serve with plenty of rice.

829

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, cut into bite-size pieces, 4 tbsp. oil for cooking, 1 clove garlic, minced, 2 tbsp. red curry paste, and more.

Yes, Thai Chicken Curry With Pineapple falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Curry With Pineapple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions