Homemade Thai red curry with chicken and pineapple is one of the most simple and easy recipes to put together in less than 30 minutes. The recipe uses minimal ingredients but yet the flavors are so addictive it will be your new favorite Thai curry to whip up for a tasty and easy meal!
This recipe uses my Authentic homemade Thai red curry paste but you can use a store-bought paste as well. And if you are a fan of red curry, be sure to try my very popular Authentic Thai red curry recipe. Lots of curry goodness going on today!
What is a Thai Pineapple Curry?
Pineapple curry is a Thai red curry dish that uses fresh pineapple, tomatoes stewed in coconut milk, seasoned with fish sauce, and sugar, and topped off with the signature Thai basil to tie it all back together. What makes this Thai curry unique is the use of the fresh pineapple as a natural sweetener with a tangy taste that a flavor profile that is difficult to stop eating.
Why This Recipe Works
- This recipe is so fast to put together, it's simply perfect for a quick meal on a busy night
- Thai pineapple curry keeps well as leftovers and even in the freezer. You can make a double batch and freeze it in small containers for later use.
- The curry is light and not at all heavy. It can be served by itself without any sides and it's perfectly fulfilling.
- It's healthy! Just substitute brown sugar for monk fruit sugar, agave, or honey.
- You can add vegetables to the curry if you want a more healthy crunch to the dish.
- Did I mention how simple and fast it is? Extra bonus points here!
What Goes Into Making Thai Pineapple Curry
Below are the ingredients notes for making Thai red curry with chicken and pineapple. Not All ingredients are listed but these are worth a note to help you be successful in the kitchen.
- Red curry paste. Store-bought or homemade. Use more paste and add more fish sauce if homemade.
- Coconut milk. Use the full-fat coconut milk with no sugar added. If you have coconut cream, use half of the amount asked for and add water for the other half
- Pineapple. Do your best to use fresh pineapples but if you can't, use canned but drain the liquid out or it will alter the taste of your curry.
- Chicken. You can easily substitute pork, beef, duck seafood, tofu, or tempeh. Use what you have it will be delicious! Use less cooking time if using seafood, tofu, or vegetables.
- Protein. You can use any of your favorite proteins for this recipe. If you use seafood or tofu, the cooking time will be less-about 2 minutes only.
- Sugar. You can use light or dark brown sugar. Good substitutes are palm sugar, honey, and agave, you will need to play with the measurement at the end l little bit. White sugar is also fine as a substitute but uses less than all the other sugar as this one is super sweet.
- Fish sauce. Stay on the conservative side for the fish sauce as some brands are saltier than others. You can add more at the end too
- Thai basil. I hope you love Thai basil as much as I do. (: Feel free to add a little bit extra if you are obsessed like me! More on top too for garnish.(: Sub Italian basil if you need to. Just add a little extra as the flavors aren’t as strong as the Thai basil.
How To Make Thai Red Curry with Chicken and Pineapple
STEP 1. Add ¾ can of coconut milk and curry paste on medium-high meat and stir, break up the curry paste until bubbles form and the sauce thickens, 2 minutes.
STEP 2. Add fish sauce and sugar, stir and let it cook for 1 more minute.
STEP 3. Add the chicken, water, and the rest of the coconut milk and cook for 4-6 minutes.
STEP 4. Add pineapple and tomatoes and cook until soft, 2 minutes.
STEP 5. Remove curry from the stove, let cool, then add the basil. Serve hot with jasmine rice and garnish with more basil and hot peppers if desired!
Kitchen Notes for Thai Red Curry with Chicken and Pineapple
- Using fresh pineapple is always best. Read here on how to cut a pineapple.
- Homemade paste usually requires more paste, can add at the end if there are not enough flavors or heat. Make your own paste using this authentic homemade Thai red curry paste.
- The color of homemade curry paste will not be as red as a store-bought paste because of the fewer red chilis used.
- Great vegetable options to add to the dish are pea pods, broccoli, zucchini, bell peppers, banana peppers, and jalapenos for the extra heat.
- Breaking of coconut milk separation. This is where you’ll get the flavors for the curry, when the coconut milk is cooked down to where the oil is separate from the water, making the coconut milk even tastier. If the separation doesn’t happen, no worries, just keep on going. Your curry will still taste great. Some coconut milk brands add emulsifiers so the milk won’t separate from the water and just look for another brand that has pure coconut milk and water only.
FAQs
What does Pineapple Curry Taste Like?
Thai pineapple curry has a naturally sweet and tangy flavor from the fresh pineapple and tomatoes, when cooked with coconut milk, the taste just compliments the spicy and salty taste of the red curry paste so wonderfully. Though some curries are known to be heavy and hearty, this pineapple curry dish has surprisingly light, refreshing, and creamy flavors that are great to have all year round.
What is Pineapple Curry Made of?
Pineapple curry is made from Thai red curry paste using fresh pineapple, tomatoes, coconut milk, sugar, and fish sauce and topped off with fresh Thai basil.
What gives Red Curry its Flavor?
Thai red curry gets its bold flavors from the aromatics herbs and spices that are combined together into a paste. The paste is then used to make delicious Thai curries.
What is Thai Red Curry Made of?
The herbs and spices typically used in Thai red curry paste are dried red chilis, shallot, garlic, lemongrass, galangal, kaffir lime zest, cilantro root, coriander, cumin, and white peppercorn. These ingredients are used to make a smooth paste that then is used to make different Thai red curry dishes.
Related Thai Recipes You'll Love
- Authentic homemade Thai red curry paste
- Authentic Thai red curry recipe.
- Pineapple fried rice with shrimp
- How to cut a pineapple
- Easy Thai yellow curry with chicken
- Red Thai curry with chicken and kabocha squash
- Red curry green beans with shrimp
- Pad Prik King recipe with pork belly
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Print
Thai red curry with chicken and pineapple
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Homemade Thai red curry with chicken and pineapple is one of the most simple and easy recipes to put together in less than 30 minutes. The recipe uses minimal ingredients but yet the flavors are so addictive it will be your new favorite Thai curry to whip up for a tasty and easy meal!
Ingredients
¼-½ cup Red curry paste
1 can of coconut milk
1 lb chicken
¼ cup water or stock
1 cup pineapple, chopped bite-sized
1 cup tomato, chopped 1 ½ inch thick
1 ½ Tbsp brown sugar
1 - ½ tbsp fish sauce
½ cup tightly packed Thai basil
Instructions
- add ¾ can of coconut milk and curry paste on medium-high meat and stir, break up the curry paste until bubbles form and the sauce thickens. Coconut milk separation. 2 minutes
- Add fish sauce and sugar, stir and let it cook for 1 more minute
- Add the chicken, water, and the rest of the coconut milk and cook for 4-6 minutes.
- Add pineapple and tomatoes and cook until soft, 2 minutes.
- Remove curry from the stove, let cool, then add the basil. Serve hot with jasmine rice and garnish with more basil and hot peppers if desired!
Notes
- Using fresh pineapple is always best. Read here on how to cut a pineapple.
- Homemade paste usually requires more paste, can add at the end if there are not enough flavors or heat.
- The color of homemade curry paste will not be as red as a store-bought paste because of the fewer red chilis used.
- Great vegetable options to add to the dish are pea pods, broccoli, zucchini, bell peppers, banana peppers, and jalapenos for the extra heat.
- Breaking of coconut milk separation. This is where you’ll get the flavors for the curry, when the coconut milk is cooked down to where the oil is separate from the water, making the coconut milk even tastier. If the separation doesn’t happen, no worries, just keep on going. Your curry will still taste great. Some coconut milk brands add emulsifiers so the milk won’t separate from the water and just look for another brand that has pure coconut milk and water only.
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- Prep Time: 10
- Cook Time: 10
- Category: curries
- Method: stove top
- Cuisine: Thai
Keywords: Thai pineapple curry. Thai red curry with chicken and pineapple. Red curry and pineapple. Thai pineapple recipe.
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