Description
This vibrant Thai Pineapple Curry is a flavorful main course featuring tender chicken (or tofu/shrimp), fresh pineapple, and assorted vegetables simmered in a creamy coconut red curry sauce. Balanced with sweet, savory, and tangy notes, it’s garnished with aromatic Thai basil and lime, making it a perfect weeknight dinner served over jasmine rice.
Ingredients
Units
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Main Ingredients
- 1/4 cup red curry paste (store-bought or homemade)
- 1 can (13.5 oz) coconut milk (full fat recommended)
- 1–2 tablespoons brown sugar (adjust as needed, or sub coconut sugar, honey, or alternative sugar)
- 1–2 tablespoons fish sauce (or vegan fish sauce, adjust as needed)
- 1 lb chicken, cut into thin bite-sized slices (or substitute crispy tofu or shrimp)
- 1/4 cup water or broth
- 1 cup fresh pineapple, cut into bite-sized pieces (or use frozen, or canned – drained & rinsed)
- 1 cup tomatoes, cut into bite-sized pieces
- 1/2 cup zucchini, cut into bite-sized pieces (or substitute snow peas, green beans, or asparagus)
- 1/2 cup red bell peppers, diced
- 1/2 cup Thai basil (or substitute regular basil)
- A squeeze of lime to taste
- Optional: 5-6 Kaffir lime leaves (add to the simmering sauce)
To Serve
- Jasmine rice
- More Thai basil for garnish
- Lime wedges
Instructions
- Cook Curry Paste & Coconut Milk: Add the red curry paste and 3/4 of the can of coconut milk to a medium pot over high heat. Stir together until a creamy sauce forms, about 1-2 minutes, or until bubbles appear on the sauce surface.
- Add Seasonings: Mix in the brown sugar and fish sauce, stirring to combine. Simmer for 1 minute to blend the flavors.
- Cook Protein: Add chicken slices and water (or broth) to the pot. Cook for 4-5 more minutes, stirring occasionally, until the chicken is tender. If substituting tofu, shrimp, or vegetables only, cook for just 2–3 minutes.
- Add Pineapple & Vegetables: Incorporate the pineapple, tomatoes, zucchini, and red bell peppers. Cover and cook until vegetables are slightly softened, about 2–3 minutes. Add kaffir lime leaves at this stage if using.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk. Taste and adjust flavors by adding more fish sauce, salt, brown sugar, or extra curry paste to your preferences. Add a squeeze of lime if desired. Note that serving over rice will mellow the flavors.
- Add Basil & Serve: Turn off the heat and stir in Thai basil. Allow the curry to cool slightly. Serve hot over jasmine rice and top with additional fresh basil and lime wedges. Enjoy!
Notes
- Fresh pineapple is recommended for best flavor, but frozen or canned (well-drained) can be used. Adjust sugar and fish sauce if using canned due to higher sugar and acidity.
- Customize protein: Use chicken, tofu, shrimp, or make it all vegetable-based. For tofu or shrimp, shorten the cooking time by two-thirds compared to chicken.
- Red curry paste spiciness varies by brand; start conservatively and add more as needed.
- Thai basil gives authentic flavor, but sweet basil with a pinch of dried anise works in a pinch.
- Serve with jasmine rice to round out the meal and mellow the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 16g
- Sodium: 910mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
