Pineapple Chicken Curry
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Thai Pineapple Chicken Curry Recipe

Pineapple Chicken Curry has become one of my recent Friday night dinner favorite. Find how to make Thai pineapple chicken curry.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Hina Gujral


  • 500- gram boneless chicken
  • 1 cup fresh pineapple bite-size pieces
  • 2 tablespoon Thai red curry paste see recipe here
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sugar
  • 1 Cup coconut milk
  • 1/2 Cup chicken stock or water
  • 1 tablespoon vegetable oil
  • 1 – 2 birds eye chilli diced
  • 1 – 2 kaffir lime leaves or juice of 1/2 lemon
  • 2 – 3 basil leaves
  • Salt to taste


  • In a large wok heat the oil. Add the chicken and cook till it turns white. This takes less than 5 minutes.
    Next, add the curry paste stir to combine with the chicken.
    Then add the chicken stock, sugar, fish sauce. red chili and salt. Stir to combine and simmer over low heat for 10 minutes.
    Add the coconut milk and stir. The coconut milk is added toward the end to prevent curdling.
    Once the chicken is almost cooked add the pineapple cubes and kaffir lime leaves. Cook for a minute and then turn off the heat.
    Garnish with fresh basil leaves and drizzle lemon juice (if using) before serving.
    Serve Thai Pineapple Chicken Curry warm with steamed jasmine rice.