Thai Chicken Curry with Pineapple
Transport your taste buds to tropical Thailand with this vibrant and aromatic Thai Chicken Curry with Pineapple. This irresistible curry features tender chicken thighs simmered in a creamy coconut milk base infused with the bold flavors of Thai red curry paste, fresh ginger, and garlic. Sweet pineapple chunks, crisp red bell peppers, and green beans add a delightful balance of sweetness and crunch, while a squeeze of lime juice and a garnish of fresh cilantro brighten every bite. Perfectly paired with a bowl of steamed jasmine rice, this quick and easy weekday dinner is ready in just 40 minutes and offers an exotic twist on classic comfort food. With its harmonious blend of sweet, savory, and tangy flavors, this recipe is a true culinary getaway. Perfect for those seeking a quick and flavorful Thai-inspired meal!
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Recipe Information
Ingredients
- 2 tablespoons cooking oil (e.g., coconut or vegetable oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons thai red curry paste
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 13.5 ounces coconut milk
- 1 cup chicken broth
- 1.5 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1.5 cups pineapple chunks (fresh or canned)
- 1 medium red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 2 cups jasmine rice (for serving, optional)
Instructions
Heat the cooking oil in a large, deep skillet or wok over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the Thai red curry paste and stir well to combine with the aromatics, cooking for 1-2 minutes to release its flavors.
Increase the heat to medium-high and add the chicken pieces. Stir to coat the chicken in the curry paste mixture, cooking for 4-5 minutes until no longer pink on the outside.
Pour in the coconut milk and chicken broth, stirring to combine into a smooth sauce.
Add the fish sauce and brown sugar, stirring well. Bring the mixture to a gentle simmer.
Add the pineapple chunks, red bell pepper, and green beans. Stir to combine and simmer uncovered for 10-12 minutes, allowing the vegetables to soften and the flavors to meld.
Stir in the lime juice and adjust seasoning with additional fish sauce or sugar, if needed.
Remove the skillet from heat and sprinkle the curry with chopped cilantro.
Serve hot over cooked jasmine rice, if desired, and enjoy!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 90.1 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 367 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3305 mg | 70% | |
*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.
