If you’re craving a vibrant dish that bursts with tropical flair and spicy warmth, you are going to fall in love with this Thai Pineapple Chicken Curry Recipe. This delightful curry perfectly balances the creaminess of coconut milk with the tang of pineapple and the bold kick of red curry paste, bringing together tender chicken and fresh veggies in one harmonious bowl. It’s a beautiful blend of sweet, savory, and spicy flavors that’s easy enough for a weeknight dinner but impressive enough to share with friends. Once you get a taste, this recipe will likely become a staple in your meal rotation.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Thai Pineapple Chicken Curry Recipe truly shine. Each component plays a vital role, whether adding creaminess, tang, texture, or aroma, making the dish beautifully balanced and full of flavor.
- Red curry paste: The heart of the dish, it infuses vibrant spicy and aromatic notes.
- Coconut milk: Adds rich, velvety creaminess that mellows heat and ties everything together.
- Brown sugar: Balances spicy and savory flavors with a touch of natural sweetness.
- Fish sauce: Brings that nutritious umami punch essential in Thai cooking (use vegan alternative if preferred).
- Chicken breast or thighs: Sliced thinly to absorb all those luscious curry flavors perfectly.
- Water or broth: Helps adjust curry consistency and keeps the chicken tender.
- Fresh pineapple: Provides juicy sweetness and a pleasant tang that lifts the entire dish.
- Tomatoes: Add brightness and subtle acidity to balance richness.
- Zucchini: Offers a mild crunch and healthy veggie goodness.
- Red bell peppers: Contribute vibrant color and a gentle sweetness.
- Thai basil: Imparts a fragrant, peppery finish that’s uniquely Thai.
- Lime: A squeeze at the end brightens and ties all flavors together.
- Kaffir lime leaves (optional): A traditional aromatic that elevates curry depth.
- Jasmine rice: The perfect fluffy bed to soak up every drop of curry goodness.
- Extra basil and lime wedges: For garnish and fresh bursts of flavor on the plate.
How to Make Thai Pineapple Chicken Curry Recipe
Step 1: Cook the Curry Paste & Coconut Milk
Start by heating the red curry paste with about three-quarters of your coconut milk in a medium pot over high heat. Stir continuously until it transforms into a creamy, bubbly sauce. This step is crucial as it unlocks the fragrant spices blended into the curry paste, creating that silky base for your dish.
Step 2: Add Seasonings
Next, gently stir in the brown sugar and fish sauce, melding sweet, salty, and savory notes together. Let the sauce simmer for a minute so all those flavors can get cozy and mingle perfectly. Feel free to adjust these seasonings to suit your taste buds—this is your curry after all.
Step 3: Cook the Protein
Add your thinly sliced chicken and a splash of water or broth to the pot. Cook for 4 to 5 minutes, stirring now and then, until the chicken is tender and fully coated in the rich curry sauce. If you’re going with tofu or shrimp instead, shorten the cooking time to keep the texture just right and avoid overcooking.
Step 4: Add Pineapple & Vegetables
Stir in the fresh pineapple chunks along with tomatoes, zucchini, and red bell peppers. Cover the pot and let everything cook for about 2 to 3 minutes until the vegetables soften just enough without losing their delightful bite. If you have Kaffir lime leaves on hand, this is the moment to tuck them in—they infuse a subtly citrusy aroma that’s hard to beat.
Step 5: Finish with Coconut Milk & Adjust Flavors
Pour in the remaining coconut milk to make the curry luxuriously creamy and silky. Take a taste test and adjust with more fish sauce, sugar, salt, or extra curry paste if you want to kick the heat or sweetness up a notch. Remember, serving this over jasmine rice helps mellow and balance those bold flavors perfectly.
Step 6: Add Basil & Serve
Turn off the heat and gently fold in the fresh Thai basil leaves, allowing their aroma to subtly infuse the curry. Let it cool just slightly before serving the curry steaming hot over fluffy jasmine rice. Don’t forget a sprinkle of extra Thai basil and a few lime wedges on the side to brighten each bite even more.
How to Serve Thai Pineapple Chicken Curry Recipe
Garnishes
Fresh Thai basil and tangy lime wedges are my go-to garnishes for this curry, offering pops of color and refreshing herbal and citrus notes that awaken the palate and add an inviting freshness to every spoonful.
Side Dishes
Jasmine rice is the classic accompaniment here, soaking up the luscious curry sauce with each bite. For a bit of texture, a side of lightly steamed vegetables or a crisp cucumber salad provides a cooling contrast to the warmth and spice of the curry.
Creative Ways to Present
For a fun presentation, serve this curry in a hollowed-out pineapple shell—it adds a tropical flair and makes your meal feel extra-special. You can also offer it family-style with all the garnishes on the table, inviting everyone to customize their bowls for a cozy, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container in the fridge, this Thai Pineapple Chicken Curry Recipe stays flavorful and delicious for up to 3 days. The flavors often deepen overnight, making leftovers surprisingly even better.
Freezing
If you want to keep it longer, freeze the curry in a freezer-safe container for up to 2 months. Keep in mind that fresh basil leaves might lose some texture when thawed, so it’s best to add fresh basil after reheating.
Reheating
To reheat, warm the curry gently on the stovetop over low to medium heat, stirring occasionally until heated through. Adding a splash of coconut milk or water can help revive the creamy texture if it’s thickened too much in the fridge.
FAQs
Can I use a different protein instead of chicken?
Absolutely! This recipe is versatile and works wonderfully with shrimp, crispy tofu, or even just a variety of vegetables for a satisfying vegetarian option.
Is the Thai Pineapple Chicken Curry Recipe very spicy?
The spice level depends largely on your curry paste choice and how much you use. You can always start with less curry paste and add more later to suit your heat preference.
Can I make this dish vegan?
Yes! Swap the chicken for tofu or extra vegetables and use a vegan fish sauce alternative to keep the umami flavors without animal products.
What can I substitute if I don’t have kaffir lime leaves?
If you don’t have kaffir lime leaves, fresh lime zest can provide a bright citrus note. Though different, it still complements the curry’s flavors nicely.
How do I store leftover curry without the rice?
It’s best to store curry and rice separately so the rice doesn’t get mushy when refrigerated. Keep the curry in an airtight container, and reheat both components separately for the best texture.
Final Thoughts
This Thai Pineapple Chicken Curry Recipe is a true celebration of bold flavors and fresh ingredients that come together effortlessly on your stove. It’s a dish that feels like a warm hug after a busy day—comforting, tasty, and packed with wonderful tropical vibes. I can’t wait for you to try it and make it your own delicious favorite, whether for a simple family dinner or a special occasion.
Print
Thai Pineapple Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Thai Pineapple Curry combining rich red curry paste, creamy coconut milk, tender chicken, and a mix of fresh vegetables and pineapple. This quick and easy curry is perfect for weeknight dinners and can be customized with tofu or shrimp for a vegetarian or pescatarian option. Served over jasmine rice, it delivers a perfect balance of sweet, savory, and tangy flavors.
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 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 (add to the simmering sauce)
Main Ingredients
- 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)
- A squeeze of lime to taste
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 continuously until a creamy sauce forms and bubbles start to appear on the surface, about 1-2 minutes.
- Add Seasonings: Stir in the brown sugar and fish sauce, mixing well. Let the mixture simmer for 1 minute to allow the flavors to blend.
- Cook Protein: Add the sliced chicken and water or broth to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is tender and cooked through. If using tofu, shrimp, or only vegetables, reduce cooking time to 2–3 minutes.
- Add Pineapple & Vegetables: Incorporate the pineapple, tomatoes, zucchini, and red bell peppers into the curry. Cover and cook for 2-3 minutes until the vegetables are slightly softened. Add kaffir lime leaves now if using.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk. Taste and adjust seasonings by adding more fish sauce, salt, brown sugar, or extra curry paste as desired. Add a squeeze of lime for brightness. Serving over jasmine rice will mellow the flavors.
- Add Basil & Serve: Turn off the heat and stir in the Thai basil. Let the curry cool slightly before serving. Serve hot over jasmine rice, garnished with additional fresh basil and lime wedges.
Notes
- For a vegetarian or vegan version, substitute chicken and fish sauce with tofu and vegan fish sauce respectively.
- Adjust the sweetness and saltiness by modifying the brown sugar and fish sauce quantities to suit your taste.
- Frozen or canned pineapple can be used if fresh pineapple is not available—just be sure to drain and rinse canned pineapple to reduce sweetness.
- Kaffir lime leaves are optional but add authentic citrus aroma; omit if unavailable.
- Serve with jasmine rice for a complete and balanced meal.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
