Thai Pineapple Chicken Curry

Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a quick, easy, and authentic Thai curry dish that's sweet and spicy. It goes together quickly for a weeknight dinner.

Ingredients Nutrition

Directions

  1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  2. In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
  3. Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
  4. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Reviews

(5)
Most Helpful

Very tasty meal.

Nicoleg March 07, 2012

We really liked this dish. I had to go out and get bamboo shoots but than that I actually had everything else on hand!! DW stated that we have to have this again and soon! Thanks for a great new dish. Made for Football Pool 2010.

Maryland Jim October 28, 2010

Wow this was good. We loved it and it is easy to make too. I did have to make some substitutions though. In place of the chicken I baked tofu that I had marinated in soy sauce and sesame oil until crispy, I changed the veggies to what was in the fridge and left out the chili paste and fish sauce. I used homemade red curry paste too and forgot to add in the pineapple, but I think it would have added another level of flavour. My family loved this and there were no leftover. Thanks for the recipe.

Cilantro in Canada June 01, 2010

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