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
Scale
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
