Thai Pineapple Curry Recipe
Ready in 20 minutes, this Thai Pineapple Curry is a delicious mix of sweet pineapple, creamy coconut milk, spicy curry paste, and tender chicken, all perfectly paired with vibrant bell peppers and peanut butter.
Servings: 4
Calories: 446kcal
Equipment
Ingredients
- 8 ounces thin rice noodles about half of a standard package
- 4 teaspoons peanut or vegetable oil
- 1 red bell pepper or orange bell pepper roughly chopped
- 5 scallions sliced into 1" pieces
- 1 tsp minced fresh ginger root
- 3 tablespoons panang or red curry paste
- 1 14.5-ounce can unsweetened full-fat coconut milk
- 1 large boneless skinless chicken breast, thinly sliced against the grain
- 1 tbsp fish sauce
- 1 tablespoon packed brown sugar
- 4 tablespoons creamy peanut butter
- 1 1/2 cups chopped fresh pineapple
- 1/4 cup chopped fresh cilantro leaves
- 1 lime cut into wedges
Instructions
- Bring a large pot of water to a boil. Turn off the heat and submerge the rice noodles for 2-3 minutes, until al dente. Drain and set aside.
- Meanwhile, heat the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the bell pepper and scallions; sauté for 60-90 seconds, until slightly browned. Add the ginger and curry paste to the pan. Use a wooden spoon to press the curry paste into the pan and let it fry for 60 seconds.
- Add the coconut milk to the pan and stir. Allow it to come to a boil, then add the chicken. Once the mixture returns to a boil, turn the heat down to low and simmer until the chicken is cooked through (2-3 minutes). Stir in the fish sauce and brown sugar.
- Use a ladle to transfer about a cup of the curry sauce to a small bowl. Whisk in the peanut butter until smooth. Transfer the mixture back to the pan and stir well.
- Add the pineapple and prepared rice noodles to the pan. Let simmer for 2-3 minutes, until the noodles are fully softened and the pineapple is warmed through.
- Serve topped with fresh cilantro and lime wedges for squeezing.
Notes
To store Thai Pineapple Curry, transfer it to an airtight container and refrigerate for up to 3 days. It can also be frozen for up to 2 months. When ready to reheat, thaw overnight in the fridge if frozen.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until warmed through. For the best texture, avoid overheating as it can cause the coconut milk to separate. Add a splash of water or coconut milk if the curry thickens too much.
Nutrition
Serving: 1serving | Calories: 446kcal | Carbohydrates: 66g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 564mg | Potassium: 413mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2968IU | Vitamin C: 73mg | Calcium: 63mg | Iron: 2mg
