What does Pineapple Curry Taste Like?

Thai pineapple curry is naturally sweet and tangy from fresh pineapple and tomatoes. When cooked with coconut milk, the taste 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 is then used to make different Thai red curry dishes.

Thai Red Curry with Chicken and Pineapple

Name: Thai red curry with chicken and pineapple
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1/4-1/2 cup Red curry paste; 1 can of coconut milk; 1 lb chicken; 1/4 cup water or stock; 1 cup pineapple, chopped bite-sized; 1 cup tomato, chopped 1 1/2 inch thick; 1 1/2 Tbsp brown sugar; 1 - 1/2 tbsp fish sauce; 1/2 cup tightly packed Thai basil

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

Scale

1/4-1/2 cup Red curry paste

1 can of coconut milk

1 lb chicken

1/4 cup water or stock

1 cup pineapple, chopped bite-sized

1 cup tomato, chopped 1 1/2 inch thick

1 1/2 Tbsp brown sugar

1 - 1/2 tbsp fish sauce

1/2 cup tightly packed Thai basil

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Instructions

add 3/4 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