Description
This Thai Pineapple Curry is a vibrant, creamy dish featuring red curry paste, coconut milk, and tender chicken combined with fresh pineapple and vegetables. It offers a perfect balance of sweet, savory, and spicy flavors, enhanced with aromatic Thai basil and a hint of lime, making it a delightful and comforting meal served best over jasmine rice.
Ingredients
Scale
Main Ingredients
- 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 lb chicken, thinly sliced into bite-sized pieces (or substitute crispy tofu or shrimp)
- 1/4 cup water or broth
Vegetables & Fruits
- 1 cup fresh pineapple, cut into bite-sized pieces (or frozen or canned, drained and 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)
- Optional: 5-6 Kaffir lime leaves
To Serve
- Jasmine rice
- More Thai basil for garnish
- Lime wedges
Instructions
- Cook Curry Paste & Coconut Milk: Add the red curry paste and three-quarters of the can of coconut milk to a medium pot over high heat. Stir continuously until a creamy sauce forms, approximately 1-2 minutes, or until bubbles begin to appear on the surface.
- Add Seasonings: Stir in the brown sugar and fish sauce thoroughly. Let the mixture simmer for 1 minute to blend the flavors.
- Cook Protein: Add the chicken slices along with water or broth to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken becomes tender. If using tofu, shrimp, or only vegetables, reduce cooking time to 2-3 minutes.
- Add Pineapple & Vegetables: Mix in the pineapple, tomatoes, zucchini, and red bell peppers. Cover the pot and cook for 2-3 minutes until the vegetables soften slightly. Add kaffir lime leaves at this stage if using.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk. Taste the curry and adjust the seasoning by adding more fish sauce, salt, brown sugar, or extra curry paste according to preference. Add a squeeze of lime juice if desired. Remember that serving with rice will mellow the curry’s flavors.
- Add Basil & Serve: Turn off the heat and stir in the Thai basil leaves. Let the curry cool slightly. Serve the curry hot over jasmine rice, garnished with extra fresh Thai basil and lime wedges.
Notes
- You can substitute chicken with crispy tofu or shrimp for a vegetarian or pescatarian version.
- Adjust the amount of curry paste and brown sugar based on your preferred spice and sweetness levels.
- Kaffir lime leaves add an authentic aromatic flavor but are optional if unavailable.
- Using full-fat coconut milk gives a richer, creamier curry.
- Serve with jasmine rice to balance the spicy and sweet flavors of the curry.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
