Thai Pineapple Chicken Curry
Prep
15 mins
Cook
35 mins
Servings
6
Difficulty
Medium
This Thai Pineapple Chicken Curry is one of my go to weeknight dinners because it comes together in just 50 minutes from start to finish. The beauty of this dish is how the sweet pineapple plays against the spicy curry paste and creamy coconut milk, creating this incredible balance of flavors that feels restaurant quality but comes straight from your own kitchen. Coconut milk is rich in healthy fats that support heart health and keep you satisfied, while the chicken provides lean protein. Best of all, most of these ingredients are pantry staples or easy to find at any grocery store, making this an affordable way to impress your family with something special.
Ella x
Ingredients
- 11 quart water
- 22 cups uncooked jasmine rice
- ¼ cup red curry paste¼ cup red curry paste
- 22 (13.5 ounce) cans coconut milk, divided
- 22 skinless, boneless chicken breast halves - cut into thin strips
- 11 ½ cups sliced bamboo shoots, drained
- ¼ cup white sugar¼ cup white sugar
- 33 tablespoons fish sauce
- ½ red bell pepper, julienned½ red bell pepper, julienned
- ½ green bell pepper, julienned½ green bell pepper, julienned
- ½ small onion, chopped½ small onion, chopped
- 11 cup pineapple chunks, drained
Detail level
Instructions
- 1
Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
- 2
Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
- 3
Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
- 4
Remove from heat and stir in pineapple. Serve over cooked rice.
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