Thai Chicken Curry with Pineapple

Thai Chicken Curry with Pineapple

63 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Kristy Ainslie
Recipe by  Kristy Ainslie

“This chicken curry is made with coconut milk and sweetened with pineapple.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Share It

Reviews (63)

Rate This Recipe
Kristy Ainslie
155

Kristy Ainslie

I submitted this recipe, so keep in mind the rating is biased...unfortunately the editors took out my notes from the original submission, but I think there are a couple of things that will help prepare this. 1) Curry paste is a mixture of curry powder, ghee, lemongrass and other spices. It can be found commercially at places like Amazon or high end grocery stores like Bristol-Farms in San Francisco. Any color/flavor of curry will do, as per your preference. They even have variety packs you can get. 2) One can substitute lite coconut milk and it is 60% less calories and fat and tastes the same (also available at places like Amazon). 3) Add 1 tablespoon or more curry paste, depending on your spice level desired. 1 T is about low-medium spice. If you over-spice, add more brown sugar (this only works to a limiting degree). 4) Prepare and stir in rice or cellophane noodles for added texture. Also can be served over rice or with naan. 5) Mix up the vegetables. Add cubed potatoes, beans, mushrooms or whatever. Frozen vegetables can easily be added.

KellyStar
25

KellyStar

Great recipe! Tastes like restaurant curry. It is important to TRIPLE the curry paste and curry powder. I first made it with the recipe proportions and it was bland. To fix the batch, I repeated the first step of cooking the paste and powder in a saucepan and just added that to the first batch and the taste was perfect! I used the Thai Kitchen red curry paste.

mujo77
18

mujo77

I LOVE this recipe! I have added straw mushrooms before or substituted chicken for tofu and chickenbroth for vegetable broth. It is still delicious! (when substituting tofu: drain tofu, put between paper towels and put weights on top. I usually use canned goods inside of a pan. After an hour, cut the tofu into triangles and sprinkle yellow thai curry on both sides. Fry in 2tbls of olive oil and add to the dish when it is in the last 5 minutes of cooking.)

More Reviews

Similar Recipes

Thai Pineapple Chicken Curry
(282)

Thai Pineapple Chicken Curry

Thai Green Curry Chicken
(262)

Thai Green Curry Chicken

Thai Red Chicken Curry
(238)

Thai Red Chicken Curry

Thai Chicken Curry in Coconut Milk
(87)

Thai Chicken Curry in Coconut Milk

Chicken Massaman Curry
(72)

Chicken Massaman Curry

Thai Curry Chicken and Rice
(24)

Thai Curry Chicken and Rice

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 23.1 g
  • 46%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Thai Green Curry Chicken

>

next recipe:

Thai Red Chicken Curry