Thai Pineapple Chicken Curry
Indulge in the vibrant flavors of Thai Pineapple Chicken Curry, a delightful fusion of sweet, savory, and aromatic elements that will transport your taste buds straight to Southeast Asia. This recipe combines tender chunks of seasoned chicken thighs with juicy pineapple, creamy coconut milk, and a fragrant blend of red curry paste, garlic, and fresh ginger. Balanced with a touch of fish sauce, brown sugar, and lime juice, this curry achieves the perfect harmony of tangy sweetness and umami depth. Finished with fresh Thai basil for an herbal twist, it's a one-pan masterpiece that comes together in just 40 minutes, making it ideal for busy weeknights. Serve it over steamed jasmine rice for a complete, satisfying meal that bursts with tropical flair. Perfect for fans of Thai cuisine craving a restaurant-quality dish at home!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons red curry paste
- 1 13.5-ounce can unsweetened coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 0.5 cup Thai basil leaves
- 1 tablespoon lime juice
- to taste salt
- to taste black pepper
- 2 cups jasmine rice (optional, cooked as per package instructions)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper. Add the chicken to the skillet and cook until browned but not fully cooked through, about 5-7 minutes. Remove and set aside.
Finely dice the onion, slice the red bell pepper into thin strips, mince the garlic, and grate or mince the ginger.
In the same skillet, add the onion and red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the garlic, ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, and pineapple chunks. Stir to mix well.
Return the chicken to the skillet and cook for another 7-10 minutes, or until the chicken is fully cooked and the flavors are well combined.
Stir in the Thai basil leaves and lime juice. Adjust seasoning with salt and pepper as needed.
Serve hot over cooked jasmine rice for a complete meal.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 57.2 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1222 mg | 94% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3106 mg | 66% | |
*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.
