Pineapple Coconut Chicken Curry
Transport your taste buds to the tropics with this vibrant Pineapple Coconut Chicken Curry, a perfect blend of sweet, savory, and spicy flavors. Tender, juicy chicken thighs are simmered in a luscious coconut milk base infused with aromatic red curry paste, garlic, and ginger. Fresh chunks of pineapple add a delightful sweetness, perfectly balanced by the tang of fish sauce and a hint of brown sugar. Crisp red bell peppers lend a pop of color and crunch, while a garnish of fresh cilantro and a squeeze of lime bring everything together. This quick and easy curry, ready in just 45 minutes, pairs beautifully with steamed jasmine rice for a complete, satisfying meal. Perfect for weeknight dinners or entertaining guests, this recipe will make your kitchen smell as amazing as it tastes!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste
- 400 milliliters Unsweetened coconut milk
- 250 grams Fresh pineapple, cut into chunks
- 250 milliliters Chicken broth
- 2 teaspoons Fish sauce
- 2 teaspoons Brown sugar
- 1 Red bell pepper, sliced
- 2 tablespoons Fresh cilantro, chopped
- 200 grams Jasmine rice (optional, for serving)
- 1 whole Lime wedges (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of coconut oil in a large skillet or pot over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the diced onions for 2-3 minutes until softened.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the red curry paste and cook for 1 minute to release its aroma.
Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine.
Return the seared chicken thighs to the skillet. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
After 20 minutes, add the fresh pineapple chunks and sliced red bell pepper to the curry. Cook uncovered for another 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.
Taste and adjust seasoning with more salt, if needed.
Remove the skillet from heat and garnish the curry with fresh chopped cilantro.
Serve the Pineapple Coconut Chicken Curry over steamed jasmine rice, if desired. Add a lime wedge on the side for a burst of freshness.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 45.4 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1013 mg | 78% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
