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Pineapple Chicken Curry Recipe

Pineapple Chicken Curry is a sweet and spicy Thai-style main course dish. Learn to make Thai red chicken curry with pineapple.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
Calories: 394kcal
Author: Hina Gujral

Equipment

Ingredients

  • 500 gram boneless chicken pieces
  • 2 tablespoon sesame oil
  • 1 tablespoon finely minced garlic
  • ½ Cup shallots (sambar onion)
  • 2 tablespoon (approx 50g) Thai red curry paste
  • 1 teaspoon light brown sugar
  • 1 teaspoon Curry Powder or chilli powder
  • 1 teaspoon salt or to taste
  • ½ Cup diced red bell pepper
  • ¼ Cup cherry tomato cut into halves
  • 1 Cup thin coconut milk
  • 2 Bird's eye chilli diced
  • 2 kaffir lime leaves
  • ½ Cup chicken stock or water
  • 1 cup diced pineapple
  • 2 tablespoon chopped spring onion

Instructions

  • Clean, wash, and pat dry the chicken pieces. Set them aside. Make sure they are of equal size for even cooking time.
  • Heat oil in a wok. Add finely minced garlic and shallots. Fry them over high heat for less than a minute or till shallots become translucent and the aroma of garlic is released—no need to brown them.
  • Add cleaned chicken pieces and fry them nicely for 2 – 3 minutes. They will become pale white from both sides. This step is important to make sure the chicken remains juicy.
  • Add Thai red curry paste, curry powder or chilli powder, brown sugar, and half of coconut milk. Mix and stir fry for 2 – 3 minutes.
  • Now add cherry tomato, bell peppers, kaffir lime leaves, sliced red chilli, salt, and the remaining coconut milk. Mix nicely.
  • Add pineapple pieces, water, and more seasoning if required. Cover the wok with a lid. Allow the curry to simmer over low heat for 5 minutes or until the chicken and pineapple become tender.
  • Garnish with chopped green onion or Thai basil.
  • Serve Thai Pineapple Chicken Curry with rice.

Notes

  • My homemade red curry paste is slightly on the robust and spicy flavour side. So I use it cautiously to get the balanced flavours in a curry. If you use store-bought red curry paste, adjust the seasoning according to its taste. 
  • Use ripe, sweet, tangy, juicy, fresh pineapple for this Thai Curry so that its juices can flavour the curry. 
  • The consistency of the curry can be adjusted to your liking. Some like it thick and saucy, while others may prefer soupy. Add the stock or water accordingly. I like my curry on a soup side, hence using ½ cup of stock. 
  • Skip red chilli to the curry if you do not want to make it spicy, as the curry paste has a certain amount of spiciness. 
  • Always taste the curry and then add salt accordingly. Because curry paste has some amount of salt; otherwise, you might end up with over-salted curry.
  • You can substitute Kaffir Lime Leaves with regular lime juice and zest. 

Nutrition

Calories: 394kcal | Carbohydrates: 17g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 784mg | Potassium: 852mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1909IU | Vitamin C: 56mg | Calcium: 56mg | Iron: 3mg