Course » Main Dishes
Linda
Published on / Last updated on
Rate Jump to Recipe
Indulge in the harmonious mix of spicy curry and sweet, juicy fruits with our Thai Chicken Pineapple Curry, a dish that brings a burst of flavors to your family dinner table.
Have I mentioned lately how much I adore mango? Or pineapple? Or Thai food? It seems like it has been a few days, so I figured I had better bring it up again, just to really drive my point home.
Table of Contents
- Reasons to Love This Curry
- Recipe Ingredients
- Variations
- How to Make Thai Chicken Curry
- Expert Tips
- Frequently Asked Questions
- Storage Info
- More Pineapple Recipes That You Will Love
- Thai Chicken Pineapple Curry Recipe
Reasons to Love This Curry
- I love that this Thai Pineapple Chicken Curry curry offers a unique blend of spices and herbs, creating a depth of flavor that is both rich and satisfying.
- The balance between spicy, sweet, and sour flavors appeals to a wide range of taste preferences.
- It can be made with various ingredients, making it adaptable to different dietary needs and preferences.
Recipe Ingredients
- Red Curry Paste: It is the base of the dish, providing the characteristic Thai curry flavor and heat.
- Palm Sugar (or Brown Sugar): It provides a subtle sweetness that balances the spiciness of the curry paste.
- Coconut Milk: This adds creaminess and mild sweetness, helping to meld all the flavors together.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Enhance the dish by adding a garnish of fresh cilantro, a sprinkle of crushed peanuts for crunch, or a few thin slices of red chili for an extra spicy kick. These garnishes add not only a burst of flavor but also a visually appealing touch to your Thai Pineapple Curry.
- Coconut Milk Variation: For an even creamier and richer Thai Chicken Pineapple Curry, opt for full-fat coconut milk instead of the regular version. This variation adds a luxurious and a deeper coconut flavor to your dish.
How to Make Thai Chicken Curry
Step #1: Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
Step #2: Add curry paste and stir to combine.
Step #3: Add fish sauce, sugar, and lime leaves* and let cook for one minute.
Step #4: Add remaining coconut milk and water.
Step #5: Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes.
Step #6: Reduce heat to simmer and continue to cook for five minutes or until chicken is cooked through.
Step #7: Remove from heat.
Step #8: Remove wild lime leaves* and stir in the sliced basil.
Step #9: Serve with jasmine rice.
*If you don’t have access to wild lime leaves, simply use the juice from one half of a fresh lime. Add it at the very end, after removing the curry from heat.
Expert Tips
- Use Pineapple Corer: Use a pineapple corer for easy slicing or opt for canned pineapple chunks for convenience, especially when fresh is not available.
- Use Mango 3-in-1 Tool: If you have a mango slicer, splitter, and corer, use it to efficiently core and dice the mango into bite-sized pieces. Otherwise, manually slice along the flat sides, score the flesh in a grid pattern and slice off the pieces for evenly sized chunks.
Frequently Asked Questions
Can I add vegetables to my Thai Chicken Curry recipe?
Yes, feel free to include vegetables like red bell pepper, snap peas, or baby corn to enhance flavor and texture. Stir-fry them separately or simmer in the curry for added nutrition, color, and variety.
Can I use chicken thighs instead of chicken breast?
Certainly! You can substitute boneless, skinless chicken thighs for chicken breast in this recipe. Thighs add a slightly richer flavor and tenderness to the dish. Slice them thinly for an even cooking.
Storage Info
Store the Thai Chicken Pineapple Curry leftovers in an airtight container in the refrigerator, where they will remain good for up to 3 days. To freeze, place in a sealed container for up to 1 month for optimal taste.
When reheating, thaw it in the fridge if frozen, then warm it gently on the stove over medium heat, stirring occasionally. Avoid high heat to prevent the chicken from becoming tough and the sauce from separating. Microwave reheating is also possible, but stir it periodically to ensure even heating.
More Pineapple Recipes That You Will Love
- Slurpy Thai Curry Noodles with Chicken and Pineapple
- Pineapple Ginger Iced Tea
- Pineapple Curry Chicken Skewers
- Pineapple Margarita
Thai Chicken Pineapple Curry Recipe
Indulge in the harmonious mix of spicy curry and sweet, juicy fruits with our Thai Chicken Pineapple Curry, a dish that brings a burst of flavors to your family dinner table.
4.5 from 8 votes
Pin Rate Save
Course: Main Dish
Cuisine: Thai
Diet: Gluten Free, Dairy Free
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Servings: 4 Servings
Calories: 239kcal
Author: Linda
Print Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 14oz can of Coconut Milk, divided
- 2 Tbsp. plus 1 tsp. Red Curry Paste
- 2 tbsp Fish Sauce
- 1 Tbsp. Palm Sugar - or brown sugar
- 4 Wild Lime Leaves - or juice from half a lime
- 1/2 c. water
- 1 Lb. Boneless - Skinless Chicken Breast, sliced thin
- 1 c. Fresh Pineapple - chunked
- 1 Fresh Mango - peeled and diced
- 1/3 c. Fresh Basil Leaves - sliced
Instructions
Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
Add the curry paste and stir to combine. Pour the remaining coconut milk and water.
Add fish sauce, sugar, and lime leaves* and let cook for one minute.
Add the remaining coconut milk and water.
Add the chicken, pineapple, and mango to the curry and let cook for 2-3 minutes.
Reduce heat to simmer and continue to cook for five minutes, or until the chicken is cooked through.
Remove from heat.
Remove the wild lime leaves* and stir in the sliced basil.
Serve with jasmine rice.
NOTES
*If you don’t have access to wild lime leaves, simply use the juice from half of a fresh lime. Add it at the very end, after removing the curry from the heat.
Store the Thai Chicken Pineapple Curry in an airtight container in the refrigerator, where it will remain good for up to 3 days. To freeze, place in a sealed container for up to 1 month for optimal taste.
When reheating, thaw it in the fridge if frozen, then warm it gently on the stove over medium heat, stirring occasionally. Avoid high heat to prevent the chicken from becoming tough and the sauce from separating. Microwave reheating is also possible, but stir it periodically to ensure even heating.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 20g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 773mg | Potassium: 660mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2799IU | Vitamin C: 51mg | Calcium: 69mg | Iron: 2mg
Want more inspiration?
More Recipes You'll Love
Spanish Meatballs
Grinder Salad
Chicken Kofta
About the Author
Linda
Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before. Bon Appétit! Bon Voyage!
Join the Conversation
Rate and Comment
Comments:
I’ve been wishing for a way to buy or make the delicious pineapple chicken curry that I used to get from a local restaurant for years. This is it folks! Absolutely wonderful!I do make a few changes for preferences/allergies. No mango, chicken stock in place of the water, and basil instead of lime leaves (I leave them in). It’s a versatile recipe.
Reply
Hi Jennie, thanks for the review and sharing your changes! – Linda
Reply
What is your favorite brand of red curry paste? We prefer a very mild spice level…
Reply
Hi Tess,
You can find the brand of curry paste I bought in the past, and the homemade recipe I use now in this post: https://thewanderlustkitchen.com/easy-homemade-red-curry-paste/
Make it yourself and make it with a very mild spice level that you prefer!
– Linda
Reply
Hi, this looks amazing! Going to try it soon. Do you think it would work with green curry paste?
Reply
Sure! I love green curry 🙂
Reply
This recipe is a study by itself, and then there is everything else! Makes a non-cook actually want to learn how to cook. Pics are amazing.Thanks for inspiration, Edward the regular Guy.
Reply
