Thai Chicken Pineapple Curry Recipe

4.60 from 10 votes

Indulge in the harmonious mix of spicy curry and sweet, juicy fruits with our Thai Chicken Pineapple Curry, a dish that brings a burst of flavors to your family dinner table.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: Thai

Diet: Gluten Free, Dairy Free

Servings: Servings

Calories: 239kcal

Author: Linda

Equipment

Ingredients

1 14oz can of Coconut Milk, divided
2 Tbsp. plus 1 tsp. Red Curry Paste
2 tbsp Fish Sauce
1 Tbsp. Palm Sugar or brown sugar
4 Wild Lime Leaves or juice from half a lime
1/2 c. water
1 Lb. Boneless Skinless Chicken Breast, sliced thin
1 c. Fresh Pineapple chunked
1 Fresh Mango peeled and diced
1/3 c. Fresh Basil Leaves sliced

Instructions

Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
Add the curry paste and stir to combine. Pour the remaining coconut milk and water.
Add fish sauce, sugar, and lime leaves* and let cook for one minute.
Add the remaining coconut milk and water.
Add the chicken, pineapple, and mango to the curry and let cook for 2-3 minutes.
Reduce heat to simmer and continue to cook for five minutes, or until the chicken is cooked through.
Remove from heat.
Remove the wild lime leaves* and stir in the sliced basil.
Serve with jasmine rice.

Notes

*If you don’t have access to wild lime leaves, simply use the juice from half of a fresh lime. Add it at the very end, after removing the curry from the heat.

Store the Thai Chicken Pineapple Curry in an airtight container in the refrigerator, where it will remain good for up to 3 days. To freeze, place in a sealed container for up to 1 month for optimal taste.

When reheating, thaw it in the fridge if frozen, then warm it gently on the stove over medium heat, stirring occasionally. Avoid high heat to prevent the chicken from becoming tough and the sauce from separating. Microwave reheating is also possible, but stir it periodically to ensure even heating.

Nutrition