Go Back

Thai Pineapple Chicken Curry - Bright, Sweet, and Comforting

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (680 g) boneless, skinless chicken thighs, cut into bite-size pieces (breasts work too, but thighs stay juicier)
  • 1 tablespoon neutral oil (canola, avocado, or grapeseed)
  • 2–3 tablespoons Thai red curry paste (adjust to taste)
  • 1 can (13.5–14 oz / 400 ml) full-fat coconut milk
  • 1 cup low-sodium chicken broth (or water)
  • 2 cups fresh pineapple chunks (or canned, drained well)
  • 1 red bell pepper, thinly sliced
  • 1 small onion or 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or minced
  • 1 tablespoon fish sauce (or to taste)
  • 1–2 teaspoons brown sugar or palm sugar (optional, to balance acidity)
  • 1 tablespoon lime juice (plus more to taste)
  • 4–5 kaffir lime leaves, torn (optional but lovely)
  • 1 stalk lemongrass, bruised and cut into 2–3 pieces (optional)
  • Fresh Thai basil or cilantro, for garnish
  • Cooked jasmine rice, for serving
  • Salt and black pepper, to taste

Method
 

  1. Prep your ingredients: Cut the chicken into bite-size pieces. Slice the bell pepper and onion. Mince the garlic and ginger. If using lemongrass, smash it with the back of a knife to release the oils.
  2. Warm the aromatics: Heat the oil in a large skillet or pot over medium heat. Add onion, garlic, and ginger. Cook 2–3 minutes until fragrant and slightly softened, stirring often.
  3. Bloom the curry paste: Stir in the red curry paste and cook for 30–60 seconds. This deepens the flavor and mellows any sharp edges in the paste.
  4. Add coconut milk and broth: Pour in the coconut milk and chicken broth. Stir until the curry paste is fully mixed in and the sauce looks smooth and red-orange.
  5. Add chicken and flavor boosters: Add the chicken, kaffir lime leaves, and lemongrass if using. Bring to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until the chicken is just cooked through.
  6. Stir in pineapple and bell pepper: Add the pineapple and red bell pepper. Simmer another 4–5 minutes. You want the pepper tender-crisp and the pineapple warmed but still juicy.
  7. Season to balance: Add fish sauce, lime juice, and sugar if using. Taste and adjust. You’re aiming for a balanced mix of salty, tangy, spicy, and sweet.
  8. Finish and serve: Remove lemongrass and lime leaves. Sprinkle in chopped Thai basil or cilantro. Serve hot over jasmine rice. Add extra lime at the table if you like it brighter.