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
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 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.
