Who doesn’t love a good Thai Red Curry? I adore it to the core. That is why a bottle of homemade Thai curry paste is always in my refrigerator. This Pineapple Chicken Curry has been one of the tastiest things in my kitchen recently. There are no words. It has the perfect, bright red colour and a spicy taste and creaminess of coconut, balanced by the sweetness and tanginess of pineapple. The chicken curry is on the table in 30 minutes with red curry paste in hand. A wholesome, fulfilling, and delicious family dinner is ready quickly.
Ingredients Required
Chicken: Use boneless, bite-size chicken pieces for this Thai curry recipe. I prefer boneless chicken thigh meat for the juiciness. Chicken breast is also another good option. Red Curry Paste: I use homemade Thai Red Curry paste. But you can use a readymade one also. Here are a few of my favourite brands – Real Thai Red Curry Paste, Blue Elephant, Mesri and Ayam. Pineapple: You can use fresh or canned pineapple to make Thai curry. Avoid adding sugar to the curry when using canned pineapple; the canned fruits are already soaked in sugar syrup. Vegetables: Mixed Bell Peppers, Turkey Berry, Cherry Tomato, Green Beans I prefer using shallots (sambar onion) for making this curry. You can use regular red onion also. Oil: I use roasted sesame oil to cook pineapple chicken curry. Peanut Oil, Coconut Oil, or other vegetable oil are the substitutes. Herbs & Seasoning: Kaffir Lime Leaves, Bird’s Eye Chilli, Spring Onion, Brown Sugar, Salt, Garlic, Curry Powder or Chilli Powder Thin Coconut Milk gives a creamy texture and taste to the curry.
How To Make
Step 1: Clean, wash, and pat dry the chicken pieces. Set them aside. Step 2: Heat oil in a wok. Add finely minced garlic and shallots. Fry them over high heat for less than a minute or till shallots become translucent and the aroma of garlic is released—no need to brown them. Step 3: Add cleaned chicken pieces and fry them nicely for 2 – 3 minutes. They will become pale white from both sides. Step 4: Add Thai red curry paste, curry powder, brown sugar, and half of coconut milk. Mix and stir fry for 2 – 3 minutes. Step 5: Now add cherry tomato, bell peppers, kaffir lime leaves, sliced red chilli, and the remaining coconut milk. Mix nicely. Step 6: Add pineapple pieces. Cover the wok with a lid. Allow the curry to simmer over low heat for 5 minutes or until the chicken and pineapple become tender. Step 7: Garnish with chopped green onion or Thai basil. Thai Pineapple Chicken Curry is ready to serve.
Serving Suggestion
Pineapple Chicken Curry is a main course dish. Serve it with jasmine rice or any other aromatic short to medium-grain rice. The rice is a perfect side dish to absorb all the curry’s flavour and make a complete meal. You can serve it with rice noodles, also. I like my Thai Curry with a bowl of plain rice topped with toasted peanuts and shrimp crackers. Subscribe to our weekly newsletter or follow us on INSTAGRAM for video recipes.
