Ready in 20 minutes, this Thai Pineapple Curry is a delicious mix of sweet pineapple, creamy coconut milk, spicy curry paste, and tender chicken, all perfectly paired with vibrant bell peppers and peanut butter.
Friends, meet my new favorite lunch. I’m obsessed. I’d say that it is turning into a real problem, but how could Thai curry noodles ever be a problem? Want to know a secret about this recipe?
I’ve been making this as a regular “curry” for years, but the other day it occurred to me that noodles needed to be involved. Oh, and peanut butter, because curry + peanut butter is everything you need in life.
I make the recipe as-is through Step 3 below. Then, I portion out half of it and stick it in a plastic storage container. That’s just basic curry, and I eat it with rice later in the week. Then I continue the recipe as written, using just ¾ cup pineapple, 2 tablespoons peanut butter, and about 4 oz. of rice noodles. That way, I’m making two different meals out of the same recipe! If I can cook once, and then get to eat curry noodles and chicken curry over rice, I’m a happy camper.
Table of Contents
Reasons to Love This Pineapple Curry
- This recipe uses common pantry items and fresh produce, making it easy to prepare without special shopping.
- Thai Pineapple Curry brings the taste of an authentic Thai restaurant into your kitchen without the need for takeout.
- It’s packed with nutritious ingredients like fresh vegetables, herbs, and pineapple.
Recipe Ingredients
- Fresh Pineapple: Pineapple introduces a juicy, sweet-tart flavor and a tender texture.
- Panang or Red Curry Paste: This Thai red curry paste, provides a bold, spicy flavor with fragrant notes of lemongrass and garlic.
- Creamy Peanut Butter: Peanut butter adds a creamy, nutty richness.
See the recipe card for full information on ingredients and quantities.
Variations
- Protein Variations: For a vegan twist, swap the chicken with extra-firm tofu or chickpeas. Alternatively, you can also use 1 pound of shrimp. Add them in the last 2-3 minutes for a seafood twist.
- Herb and Spice Variation: Try swapping cilantro for fresh Thai basil or mint to add new flavors. For extra depth, include a few torn kaffir lime leaves or a pinch of ground turmeric.
How to Make Thai Pineapple Curry
Step #1: Bring a large pot of water to a boil. Turn off the heat and submerge the rice noodles for 2-3 minutes, until al dente. Drain and set aside.
Step #2: Meanwhile, heat the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the bell pepper and scallions; sauté for 60-90 seconds, until slightly browned. Add the ginger and curry paste to the pan. Use a wooden spoon to press the curry paste into the pan and let it fry for 60 seconds.
Step #3: Add the coconut milk to the pan and stir. Allow it to come to a boil, then add the chicken. Once the mixture returns to a boil, turn the heat down to low and simmer until the chicken is cooked through (2-3 minutes). Stir in the fish sauce and brown sugar.
Step #4: Use a ladle to transfer about a cup of the curry sauce to a small bowl. Whisk in the peanut butter until smooth. Transfer the mixture back to the pan and stir well.
Step #5: Add the pineapple and prepared rice noodles to the pan. Let simmer for 2-3 minutes, until the noodles are fully softened and the pineapple is warmed through.
Step #6: Serve topped with fresh cilantro and lime wedges for squeezing.
Expert Tips
- Toast the Curry Paste for Depth: Before adding the curry paste to the pan, toast it in a bit of oil for an extra 30 seconds. This step deepens its flavor and enhances the aromatic profile of the curry.
- Keep Vegetables Crisp-Tender: Add the bell peppers and scallions to the pan towards the end of the cooking process. This keeps them slightly crisp and ensures they retain their vibrant color and fresh taste.
Frequently Asked Questions
Yes, you can use canned pineapple chunks if fresh pineapple is not available. Choose pineapple packed in juice, not syrup, to avoid adding extra sweetness. Drain the juice well before adding the chunks.
Serve Thai Pineapple Curry with steamed jasmine rice, rice noodles, or cauliflower rice to soak up the sauce. Complement it with a fresh cucumber salad or Thai spring rolls for a complete meal.
Yes, you can use chicken thighs. They are juicier and more flavorful. Slice them thinly and cook over medium heat to ensure they stay tender.
Storage Info
To store Thai Pineapple Curry, transfer it to an airtight container and refrigerate for up to 3 days. It can also be frozen for up to 2 months. When ready to reheat, thaw overnight in the fridge if frozen.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until warmed through. For the best texture, avoid overheating as it can cause the coconut milk to separate. Add a splash of water or coconut milk if the curry thickens too much.
More Pineapple Recipes that You’ll Love
Thai Pineapple Curry Recipe
RECOMMENDED PRODUCTS
Ingredients
- 8 ounces thin rice noodles - about half of a standard package
- 4 teaspoons peanut or vegetable oil
- 1 red bell pepper or orange bell pepper - roughly chopped
- 5 scallions - sliced into 1″ pieces
- 1 tsp minced fresh ginger root
- 3 tablespoons panang or red curry paste
- 1 14.5-ounce can unsweetened full-fat coconut milk
- 1 large boneless - skinless chicken breast, thinly sliced against the grain
- 1 tbsp fish sauce
- 1 tablespoon packed brown sugar
- 4 tablespoons creamy peanut butter
- 1 1/2 cups chopped fresh pineapple
- 1/4 cup chopped fresh cilantro leaves
- 1 lime - cut into wedges
Instructions
- Bring a large pot of water to a boil. Turn off the heat and submerge the rice noodles for 2-3 minutes, until al dente. Drain and set aside.
- Meanwhile, heat the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the bell pepper and scallions; sauté for 60-90 seconds, until slightly browned. Add the ginger and curry paste to the pan. Use a wooden spoon to press the curry paste into the pan and let it fry for 60 seconds.
- Add the coconut milk to the pan and stir. Allow it to come to a boil, then add the chicken. Once the mixture returns to a boil, turn the heat down to low and simmer until the chicken is cooked through (2-3 minutes). Stir in the fish sauce and brown sugar.
- Use a ladle to transfer about a cup of the curry sauce to a small bowl. Whisk in the peanut butter until smooth. Transfer the mixture back to the pan and stir well.
- Add the pineapple and prepared rice noodles to the pan. Let simmer for 2-3 minutes, until the noodles are fully softened and the pineapple is warmed through.
- Serve topped with fresh cilantro and lime wedges for squeezing.
NOTES
Nutrition
The pineapple adds such a fun twist to the curry, totally loved it.
This is so good. Love the peanut butter in the curry sauce.
YUM! Made this last night, so easy and so good! I have some leftovers, possibly making them breakfast today! Just love the colors of this and also how easy it was and oh, it’s pretty dang tasty too! Thanks for a great recipe!
Awesome! So glad you liked it 🙂
Thank you for the nice recipe and Merry Christmas to you and your family.