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Pineapple-infused Thai Chicken Curry

★★★★ ☆ 4.2 (923)

This vibrant Thai chicken curry brings together tender chicken and sweet pineapple for a perfect balance of savory and fruity flavors. It’s a quick and easy dish that’s sure to brighten up your dinner table.

◷ 1 hr Total Time

♜ 4 Servings

▥ Hard Difficulty

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Turkish Style Pasta from Anna Paul

Instructions

Step 1

Start by gently cooking the curry powder and curry paste in a saucepan over medium-low heat. Keep stirring until you can really smell those spices, which should take about 2 minutes. Then, pour in the coconut milk and give everything a good stir. Add the fish sauce, brown sugar, and about a cup of chicken stock to the pan.

Step 2

Next, toss in the chicken thighs along with the peas, peppers, and carrots. Turn the heat up to medium-high so the mixture comes to a boil. Once boiling, lower the heat and let it simmer gently for around 25 minutes, or until the chicken is cooked through.

Step 3

While the curry is simmering, mix a tablespoon of cornstarch with two tablespoons of cold chicken stock in a small bowl until smooth. Stir this mixture into the curry, then add the pineapple. Let it cook for another 5 minutes or so, until the sauce thickens nicely and everything is heated through.

Why You’ll Love This Recipe

This dish offers a perfect balance of sweet and savory flavors, with the pineapple adding a fresh, tropical twist to the rich, spicy curry. It’s vibrant, comforting, and brings a taste of Thailand to your kitchen in an easy-to-make meal.

Serving Suggestions

Serve with steamed jasmine rice or sticky rice to soak up the delicious sauce. A side of fresh cucumber salad or lightly sautéed greens can add a refreshing contrast and complete the meal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to keep the curry creamy and prevent it from drying out.