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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 2 cups jasmine rice (optional, cooked as per package instructions)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

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.

Step 3

Finely dice the onion, slice the red bell pepper into thin strips, mince the garlic, and grate or mince the ginger.

Step 4

In the same skillet, add the onion and red bell pepper. Sauté for 3-4 minutes until softened.

Step 5

Stir in the garlic, ginger, and red curry paste. Cook for 1-2 minutes until fragrant.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Add the fish sauce, brown sugar, and pineapple chunks. Stir to mix well.

Step 8

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.

Step 9

Stir in the Thai basil leaves and lime juice. Adjust seasoning with salt and pepper as needed.

Step 10

Serve hot over cooked jasmine rice for a complete meal.

Nutrition Facts

Serving size	2314.3 grams (2314.3g)

Amount per serving	% Daily Value*
Calories	2257

Total Fat 85.10g	109%
Saturated Fat 24.40g	122%
Polyunsaturated Fat 16.80g
Cholesterol 567mg	189%
Sodium 5263mg	229%
Total Carbohydrate 229.70g	84%
Dietary Fiber 18.60g	66%
Total Sugars 57.20g
Protein 146.20g	292%

Vitamin D 32IU	159%
Calcium 1222mg	94%
Iron 24mg	134%
Potassium 3106mg	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.

Source of Calories

Fat: 33.7%

Protein: 25.8%

Carbs: 40.5%