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
- 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
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.
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
Thai Chicken Pineapple Curry 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
Nutrition
A++! My husband loves all things Thai, and this recipe is no exception. It’s already on my list to make again soon!