This Thai Chicken Pineapple Curry is a sunny and flavorful dish! It has juicy chicken pieces cooked with sweet pineapple, fresh veggies, and a fragrant coconut milk sauce that warms your heart.
Who knew pineapple and chicken could be best friends? I love to serve it over rice to soak up all that tasty sauce. Trust me, you’ll be going back for seconds! 🍍🍛
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. Thighs are juicier, while breasts are leaner. If you want a vegetarian option, try tofu or chickpeas instead!
Pineapple: Fresh pineapple adds a sweet and tangy flavor. If fresh isn’t available, you can use canned pineapple chunks, just be sure to drain the syrup.
Coconut Milk: This gives the curry its creamy texture. For a lighter version, use light coconut milk or even almond milk, though it will change the flavor. Also, using coconut cream can make it richer.
Vegetables: Broccoli, bell peppers, and onions add great color and crunch. Feel free to swap in other veggies like snap peas, spinach, or carrots depending on what you have on hand!
Fish Sauce: It adds a punch of umami. If you want to keep it vegetarian or vegan, use soy sauce or tamari instead.
How Do You Perfectly Balance Flavors in Your Curry?
Balancing flavors is essential in making a great curry. The combination of sweet, salty, and savory is key. Here are some tips:
- Always taste as you go! This way, you can adjust flavors based on your preference.
- Start with the basic ingredients, then add fish sauce for saltiness and brown sugar for sweetness. Adjust slowly!
- If it tastes too salty, add a splash of coconut milk or more pineapple to balance it out.
Remember, every palate is different, so adjust the ingredients to match your taste. Don’t be afraid to experiment!
Thai Chicken Pineapple Curry
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced into strips
- 1 small onion, sliced
- 1 cup broccoli florets
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (14 oz / 400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 cup chicken broth or water
- Fresh cilantro leaves for garnish
- Optional: Thai basil leaves for extra fragrance
- Cooked jasmine rice, for serving
Time Estimate:
This delicious Thai Chicken Pineapple Curry takes about 10 minutes to prep and 15-20 minutes to cook, making it perfect for a quick weeknight dinner. Total time: approximately 30-35 minutes.
Step-by-Step Instructions:
1. Sauté the Curry Paste:
Start by heating the vegetable oil in a large skillet or wok over medium heat. Once hot, add the red curry paste and sauté it for about 1 minute until you can smell the delicious fragrance. This really helps to release the flavors!
2. Cook the Chicken:
Add the chicken pieces to the skillet. Give them a good stir to coat each piece in the curry paste. Let them cook for 4-5 minutes until the chicken is mostly cooked through and starts to turn golden brown.
3. Add Coconut Milk and Broth:
Now pour in the coconut milk and chicken broth, stirring to combine everything. Bring the mixture to a gentle simmer. You’ll see those beautiful colors blending together!
4. Flavor It Up:
Stir in the fish sauce and brown sugar. These ingredients will help balance out the flavors, adding a nice touch of sweetness and saltiness.
5. Add Veggies and Pineapple:
Add the pineapple chunks, sliced red bell pepper, onion, and broccoli florets into the curry. Allow it to simmer for another 5-7 minutes until the vegetables are tender but still have a nice crunch, and the chicken is fully cooked.
6. Taste and Adjust:
Take a moment to taste your curry! If you want it saltier, add a bit more fish sauce; for added sweetness, sprinkle in a bit more brown sugar.
7. Garnish and Serve:
Once you’re happy with the flavor, remove the curry from the heat. Garnish it with fresh cilantro and Thai basil if you’re using it. Serve it hot over a bed of fluffy jasmine rice, and enjoy this vibrant dish!
Enjoy your vibrant and delicious Thai Chicken Pineapple Curry!
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Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking for even results. You can thaw it overnight in the fridge or use a quick method by placing it in a sealed plastic bag and submerging it in cold water.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute for fish sauce, soy sauce or tamari works well for a vegan option. You can also use coconut aminos for a gluten-free alternative, just keep in mind this will make the curry a bit sweeter.
Can I Make This Curry Spicier?
Absolutely! If you want to amp up the heat, add more Thai red curry paste or toss in some sliced fresh chili peppers. Alternatively, a sprinkle of red pepper flakes can also do the trick!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, reheat the curry on low heat on the stove, stirring occasionally to avoid scorching, or in the microwave until heated through.
