Description
A vibrant and flavorful Thai Pineapple Curry featuring tender chicken simmered in creamy coconut milk with fresh pineapple, colorful vegetables, and aromatic Thai basil. This quick and easy recipe brings together sweet, savory, and tangy notes for an authentic Thai-inspired meal that pairs perfectly with jasmine rice.
Ingredients
Scale
Curry Base
- 1/4 cup red curry paste (store-bought or homemade)
- 1 can (13.5 oz) coconut milk (full fat recommended, divided)
- 1–2 tablespoons brown sugar (adjust as needed, or sub 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 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: In a medium pot over high heat, add the red curry paste and 3/4 of the can of coconut milk. Stir continuously until a creamy sauce forms and bubbles appear on the surface, about 1-2 minutes.
- Add Seasonings: Stir in the brown sugar and fish sauce to the curry mixture. Let it simmer for 1 minute to meld the flavors together.
- Cook Protein: Add the sliced chicken and water or broth to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and tender. If substituting tofu, shrimp, or vegetables only, reduce cooking time to 2-3 minutes.
- Add Pineapple & Vegetables: Mix in the pineapple, tomatoes, zucchini, and red bell peppers. Cover the pot and cook until vegetables are slightly softened, about 2-3 minutes. Add kaffir lime leaves at this stage if using for an extra aromatic flavor.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk and stir well. Taste the curry and adjust seasoning by adding extra fish sauce, salt, brown sugar, or curry paste as preferred. Add a squeeze of lime to brighten the flavors. Remember, serving over jasmine rice will mellow the curry.
- Add Basil & Serve: Turn off the heat and stir in the Thai basil leaves. Allow the curry to cool slightly before serving. Serve hot over cooked jasmine rice, garnished with additional Thai basil and lime wedges for squeezing on top.
Notes
- Use full-fat coconut milk for the creamiest texture; light coconut milk may result in a thinner curry.
- Adjust the amount of red curry paste based on your heat tolerance.
- Substitute chicken with shrimp or tofu for a pescatarian or vegetarian version.
- Kaffir lime leaves are optional but add a distinctive citrus aroma important to authentic Thai flavors.
- If using canned pineapple, rinse and drain to reduce extra sweetness and acidity.
- Serve with jasmine rice to balance the rich and spicy curry.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
