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
Scale
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.
