If you have a craving for something vibrant, comforting, and bursting with an incredible harmony of sweet, savory, and spicy flavors, this Thai Pineapple Curry Recipe is exactly what you need. It combines creamy coconut milk, fragrant Thai basil, and juicy pineapple in a rich red curry sauce that feels like a tropical vacation in every bite. Whether you prefer tender chicken, crispy tofu, or succulent shrimp, each mouthful delivers a deliciously layered experience that’s both bright and soothing. This dish is simple to whip up but impressive enough to share with family or friends who’ll be asking for seconds!
Ingredients You’ll Need
Gathering the right ingredients is key to making this Thai Pineapple Curry Recipe truly shine. Each component plays a special role, from the aromatic curry paste that awakens your senses to the fresh vegetables that add texture and color, creating a dish that’s as pretty as it is tasty.
- Red curry paste: This is the flavor powerhouse, bringing the essential spice and depth to the curry.
- Full-fat coconut milk: Adds creaminess and balances the spices with a subtle sweetness.
- Brown sugar: Sweetens and enhances the curry’s natural tropical flavors.
- Fish sauce: A salty, umami element that deepens the complexity; can be swapped with vegan fish sauce if needed.
- Chicken slices (or tofu/shrimp): Provides satisfying protein and soaks up the curry’s rich sauce beautifully.
- Water or broth: Helps achieve the perfect curry consistency without diluting flavor.
- Fresh pineapple: Bursts of fruity sweetness brighten every bite and contrast brilliantly with the rich sauce.
- Tomatoes: Adds a subtle acidity and juicy texture.
- Zucchini: Offers a tender, slightly crunchy bite that complements the other vegetables.
- Red bell peppers: Contributes vibrant color and a mild sweetness.
- Thai basil: Infuses fresh, herbal notes straight into the curry, elevating it into something spectacular.
- Kaffir lime leaves (optional): Imparts a fragrant citrus aroma for a more authentic flavor profile.
- Jasmine rice: The perfect fluffy base to soak up all the luscious curry sauce.
- Extra Thai basil and lime wedges: Ideal garnishes to add freshness and tang at serving.
How to Make Thai Pineapple Curry Recipe
Step 1: Create the Curry Base
Start by heating the red curry paste with most of the coconut milk in a medium pot over high heat. Stirring constantly, you’ll notice it transforms into a silky, fragrant sauce with delicate bubbles—this moment releases all those characteristic Thai aromas that make you smile even before tasting.
Step 2: Build the Flavor
Mix in the brown sugar and fish sauce to balance the heat and creaminess with sweet and salty notes. Allow it to simmer briefly, blending the flavors together so every spoonful tastes perfectly layered.
Step 3: Cook the Protein
Add the chicken slices and a splash of water or broth to keep the curry saucy but not watery. Let the chicken cook until tender, about 4-5 minutes, stirring to ensure even cooking. If you’re using tofu or shrimp, reduce the cooking time to keep everything tender and juicy without overcooking.
Step 4: Introduce Vegetables and Fruit
Time to add those vibrant pineapple chunks, juicy tomatoes, zucchini, and crisp red bell peppers. Cover the pot and let everything gently soften while keeping a bit of that fresh crunch—this also gives kaffir lime leaves a chance to infuse their citrus magic if you’re including them.
Step 5: Finish the Sauce
Pour in the remaining coconut milk to create a rich, luscious curry. Taste and tweak the seasoning by adding more fish sauce, brown sugar, or curry paste until it’s exactly how you like it. A splash of lime juice at this point lifts the flavors and adds sparkle, especially once served over jasmine rice.
Step 6: Add Fresh Herbs and Serve
Turn off the heat and gently fold in the Thai basil, which will wilt perfectly in the residual warmth, releasing its beautiful herbal fragrance. Serve hot, spooned generously over fluffy jasmine rice, and scatter extra basil and lime wedges on top for brightness and freshness.
How to Serve Thai Pineapple Curry Recipe
Garnishes
Fresh Thai basil leaves are an absolute must for garnishing. Their fragrant, slightly peppery aroma adds a perfect finishing touch. Lime wedges allow everyone to add a fresh squeeze of citrus that cuts through the creamy richness. You can also sprinkle some chopped peanuts or thinly sliced red chilies for crunch and extra kick.
Side Dishes
This pineapple curry pairs wonderfully with simple steamed jasmine rice—its delicate floral notes soak up the sauce impeccably. If you want to round out the meal, a light cucumber salad or a side of crispy spring rolls offer fresh textural contrast that complements the flavors well.
Creative Ways to Present
For a special occasion, serve your curry in small coconut bowls or carved-out pineapples to amp up the tropical vibe. Plating the curry with a side of colorful vegetable stir-fry or a sprinkling of toasted coconut flakes offers a visual feast. Don’t be afraid to get creative and let the vibrant color palette of this dish shine on your table.
Make Ahead and Storage
Storing Leftovers
Store leftover Thai Pineapple Curry Recipe in airtight containers in the refrigerator for up to 3 days. The flavors will continue to meld, making for an even tastier meal the next day. Just be sure to cool it fully before refrigerating to keep the best texture.
Freezing
This curry freezes well if you want to prepare it in advance. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove to keep the vibrant flavors and creamy texture intact.
Reheating
Reheat leftovers over low to medium heat on the stove, stirring occasionally until warmed through. Avoid high heat to prevent the coconut milk from separating. Adding a splash of water or broth while reheating helps restore the perfect curry consistency.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely! Just make sure to drain and rinse the canned pineapple to avoid excess sweetness or syrupiness that could throw off the balance of the curry.
Is this recipe suitable for vegetarians or vegans?
Yes! Simply substitute the chicken and fish sauce with tofu or vegetables and use a vegan fish sauce alternative or soy sauce. The curry will still be rich and flavorful.
How spicy is this Thai Pineapple Curry Recipe?
The spice level depends on your curry paste and how much you use. Red curry paste typically has a moderate heat, but you can adjust by adding less or more to suit your taste.
Can I make this dish without coconut milk?
Coconut milk is key to the creamy, authentic texture and flavor, but you could try substituting with coconut cream diluted with water or a non-dairy milk, keeping in mind the richness will be different.
What other proteins work well in this curry?
Besides chicken, shrimp, and tofu work wonderfully. You can even use tempeh or a mix of your favorite vegetables for a lighter version.
Final Thoughts
Making this Thai Pineapple Curry Recipe is like inviting a burst of sunshine into your kitchen. It’s wonderfully straightforward, packed with delightful contrasts, and perfect for sharing on any day you want a little extra flavor and warmth in your life. Give it a try—you might just discover a new family favorite that brightens your weeknight dinners and impresses your guests!
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Thai Pineapple Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Pineapple Curry Recipe offers a vibrant and creamy curry with a perfect balance of sweet, savory, and tangy flavors. Featuring tender chicken pieces, fresh pineapple, and a mix of colorful vegetables simmered in a rich coconut red curry sauce, it’s an easy and comforting dish that pairs beautifully with jasmine rice. You can easily swap the protein with tofu or shrimp to suit your preferences.
Ingredients
Main Ingredients
- 1/4 cup red curry paste (store-bought or homemade)
- 1 can (13.5 oz) coconut milk (full fat recommended)
- 1–2 tablespoons brown sugar (or coconut sugar, honey, or alternative sugar)
- 1–2 tablespoons fish sauce (or vegan fish sauce)
- 1 lb chicken, cut into thin bite-sized slices (or substitute crispy tofu or shrimp)
- 1/4 cup water or broth
Vegetables and Fruits
- 1 cup fresh pineapple, cut into bite-sized pieces (or 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)
Optional
- 5–6 Kaffir lime leaves (add to the simmering sauce)
- Jasmine rice (for serving)
- More Thai basil for garnish
- Lime wedges (for serving)
Instructions
- Create the Curry Base: Add the red curry paste and 3/4 of the can of coconut milk to a medium pot over high heat. Stir together until a creamy sauce forms, about 1-2 minutes, or until bubbles appear on the sauce surface.
- Add Flavor Enhancers: Mix in the brown sugar and fish sauce, stirring to combine. Let the sauce simmer for 1 minute to allow the flavors to meld together.
- Cook the Protein: Add the sliced chicken and water or broth to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is tender. If using tofu, shrimp, or vegetables only, cook for just 2–3 minutes.
- Add Vegetables and Fruit: Incorporate the pineapple, tomatoes, zucchini, and red bell peppers into the curry. Cover the pot and cook until the vegetables are slightly softened, about 2–3 minutes. Add kaffir lime leaves now if using.
- Finish the Sauce: Pour in the remaining coconut milk. Taste the curry and adjust the flavors by adding more fish sauce, salt, brown sugar, or curry paste according to your preference. Add a squeeze of lime if desired. Remember that serving the curry over jasmine rice will mellow the flavors.
- Serve and Garnish: Turn off the heat and stir in the Thai basil. Allow the curry to cool slightly. Serve hot over jasmine rice and top with additional fresh basil and lime wedges. Enjoy your delicious Thai Pineapple Curry!
Notes
- You can substitute chicken with crispy tofu or shrimp to make the recipe vegetarian or pescatarian.
- Adjust the sweetness and saltiness by varying the amounts of brown sugar and fish sauce.
- If you don’t have kaffir lime leaves, you can omit them or use a small amount of lime zest for a citrus note.
- Serve with jasmine rice to balance the curry’s bold flavors and add a fragrant side.
- For a spicier version, add extra red curry paste or chopped Thai chilies.
- Use full-fat coconut milk for a richer, creamier curry sauce.
