Thai Pineapple Curry with Chicken and Vegetables Recipe
If you are craving a vibrant dish that bursts with flavor, the Thai Pineapple Curry with Chicken and Vegetables Recipe is an absolute must-try. It masterfully balances the creaminess of coconut milk, the zing of fresh pineapple, and the savory depth of red curry paste, creating a symphony of tastes that are both comforting and exciting. With tender chicken, colorful vegetables, and aromatic Thai basil, this recipe is a perfect meal to brighten up any weeknight while bringing a touch of Southeast Asian magic to your table.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the perfect Thai Pineapple Curry with Chicken and Vegetables Recipe. Each component plays an essential role in layering flavors, textures, and colors that make this curry so irresistible.
- Red curry paste: The heart of the dish, providing a spicy and fragrant base that defines the curry’s character.
- Coconut milk (full fat): Adds rich creaminess that softens the heat and complements the sweetness of the pineapple.
- Brown sugar: Balances the savory and spicy elements with a hint of caramelized sweetness.
- Fish sauce: Delivers that essential umami punch, enhancing the depth of flavor—substitute vegan fish sauce if preferred.
- Chicken (thinly sliced): Tender protein that absorbs the curry flavors beautifully—feel free to swap with tofu or shrimp.
- Water or broth: Keeps the curry saucy and tenderizes the protein.
- Fresh pineapple pieces: Adds juicy bursts of tangy sweetness, perfectly contrasting the spiciness.
- Tomatoes: Bring subtle acidity and a soft texture that compliments the curry.
- Zucchini: Adds gentle crunch and freshness; snow peas or green beans also work well.
- Red bell peppers: Offer vibrant color and a mild sweetness to the mix.
- Thai basil: Provides an aromatic, peppery finish that’s signature to Thai cuisine.
- Lime: A fresh squeeze brightens the entire dish with lively citrus notes.
- Kaffir lime leaves (optional): Infuse the curry with a subtle citrus fragrance during simmering for added complexity.
- Jasmine rice: The ideal accompaniment to soak up all the luscious sauce.
How to Make Thai Pineapple Curry with Chicken and Vegetables Recipe
Step 1: Cook Curry Paste & Coconut Milk
Start by placing the red curry paste and most of the coconut milk in a medium pot over high heat. Stir continuously until the mixture becomes creamy and you see bubbles forming on the surface. This step releases the rich spices and melds the flavors into a smooth, fragrant base for your curry.
Step 2: Add Seasonings
Next, stir in the brown sugar and fish sauce, mixing well to combine all the flavors. Allow the sauce to simmer for about one minute, giving the sweet, salty, and spicy notes time to harmonize beautifully.
Step 3: Cook Protein
Now it’s time to add your chicken slices along with water or broth. Cook for 4 to 5 minutes, stirring occasionally until the chicken is tender and fully enveloped in the curry sauce. If you’re using tofu, shrimp, or just vegetables, reduce the cooking time to about 2 to 3 minutes to keep everything perfectly textured.
Step 4: Add Pineapple & Vegetables
Gently fold in the pineapple, tomatoes, zucchini, and red bell peppers. Cover the pot and let the ingredients cook until the vegetables soften slightly, roughly 2 to 3 minutes. If you have kaffir lime leaves on hand, add them now to boost the citrus aroma throughout the curry.
Step 5: Finish with Coconut Milk & Adjust
Pour in the remaining coconut milk to enrich the sauce’s creaminess. Taste the curry and fine-tune the seasoning—add more fish sauce for saltiness, brown sugar if you prefer it sweeter, or extra curry paste for a bolder spice kick. A squeeze of lime at this stage can lift the flavors as well, but remember that rice will also mellow the intensity when serving.
Step 6: Add Basil & Serve
Turn off the heat and stir in the fresh Thai basil leaves. Let the curry cool just a little before serving it piping hot over fluffy jasmine rice. Garnish with additional basil and lime wedges for that irresistible finishing touch.
How to Serve Thai Pineapple Curry with Chicken and Vegetables Recipe
Garnishes
Brighten your curry by topping it with fresh Thai basil and a wedge of lime on the side. These garnishes not only add color but also enhance the aromatic and tangy flavors, making every bite more delightful.
Side Dishes
While jasmine rice is a classic and perfect pairing, consider serving a simple cucumber salad or light spring rolls alongside to add contrasting textures and freshness to your meal.
Creative Ways to Present
For a fun twist, serve your Thai Pineapple Curry with Chicken and Vegetables Recipe in hollowed-out pineapple halves for a tropical vibe. You can also offer it with sticky rice and garnish with crushed peanuts for some crunch.
Make Ahead and Storage
Storing Leftovers
This curry keeps very well in the fridge for up to 3 days. Store leftovers in an airtight container to preserve the flavors and freshness.
Freezing
If you want to keep it longer, freeze the curry in portions. Coconut milk-based curries freeze nicely and thaw well, though the vegetables may become a bit softer.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the sauce has thickened too much. Avoid microwaving as it can alter the texture of the coconut milk.
FAQs
Can I make this Thai Pineapple Curry with Chicken and Vegetables Recipe vegan?
Absolutely! Replace the chicken with crispy tofu or a medley of your favorite vegetables and use vegan fish sauce or soy sauce to maintain that savory depth.
Is Thai basil essential for this recipe?
While Thai basil adds an authentic peppery aroma, you can substitute regular basil in a pinch—it just won’t have quite the same distinctive flavor.
Can I use canned pineapple instead of fresh?
Yes, drained and rinsed canned pineapple works well and can be more convenient. Just be cautious with additional sugars since canned pineapple can be sweeter.
How spicy is this curry? Can I adjust it?
The red curry paste gives this dish a medium level of heat, but you can control the spice by adjusting the amount of curry paste used or adding a bit of sugar or coconut milk to mellow it.
What other proteins work well in this recipe?
Besides chicken, shrimp and tofu are fantastic choices. Just adjust the cooking times accordingly so your protein stays tender and juicy.
Final Thoughts
I hope this Thai Pineapple Curry with Chicken and Vegetables Recipe inspires you to bring some warm, vibrant flavors into your kitchen tonight. It’s such a joyful dish to prepare and share, combining freshness, spice, and sweetness in every bite. Give it a try and watch it quickly become one of your favorite go-to meals!
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Thai Pineapple Curry with Chicken and Vegetables Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Thai Pineapple Curry is a vibrant and flavorful dish combining creamy coconut milk with red curry paste, tender chicken, and a medley of fresh vegetables and pineapple. The harmonious blend of sweet, savory, and tangy notes, enhanced with Thai basil and a squeeze of lime, makes it a perfect quick and satisfying meal served over jasmine rice.
Ingredients
Curry Base
- 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 (adjust as needed, or substitute with coconut sugar, honey, or alternative sugar)
- 1–2 tablespoons fish sauce (or vegan fish sauce, adjust as needed)
- 1/4 cup water or broth
- Optional: 5-6 Kaffir lime leaves
Protein & Vegetables
- 1 lb chicken, cut into thin bite-sized slices (or substitute crispy tofu or shrimp)
- 1 cup fresh pineapple, cut into bite-sized pieces (or use 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)
To Serve
- Jasmine rice
- More Thai basil for garnish
- Lime wedges
Instructions
- Cook Curry Paste & Coconut Milk: Add the red curry paste and 3/4 of the can of coconut milk to a medium pot over high heat. Stir constantly until the mixture forms a creamy sauce and bubbles appear on the surface, about 1-2 minutes.
- Add Seasonings: Stir in brown sugar and fish sauce thoroughly. Let the sauce simmer gently for 1 minute, allowing the flavors to meld.
- Cook Protein: Add the chicken slices and water or broth to the pot. Cook for 4-5 minutes, stirring occasionally until the chicken is cooked through and tender. If using tofu, shrimp, or only vegetables, reduce cooking time to 2-3 minutes.
- Add Pineapple & Vegetables: Mix in pineapple, tomatoes, zucchini, and red bell peppers. Cover the pot and cook for about 2-3 minutes until the vegetables soften slightly. Add kaffir lime leaves now if desired.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk. Taste the curry and adjust seasoning by adding more fish sauce, salt, brown sugar, or extra curry paste as preferred. Add a squeeze of lime juice to brighten the flavors.
- Add Basil & Serve: Remove from heat and stir in the Thai basil. Let the curry cool slightly before serving it hot over jasmine rice. Garnish with extra fresh basil leaves and lime wedges.
Notes
- You can substitute chicken with crispy tofu or shrimp for a vegetarian or pescatarian version.
- Adjust the amount of fish sauce and sugar to balance the saltiness and sweetness according to your taste.
- Kaffir lime leaves are optional but add an authentic citrusy aroma to the curry.
- This curry tastes best served fresh but can be refrigerated for up to 2 days and reheated gently.
- If you prefer a thicker curry, reduce the amount of water or broth added during cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
