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Thai Chicken Curry With Pineapple

Thai Chicken Curry With Pineapple prepared dish

This thai chicken curry with pineapple combines tender chicken pieces with a rich coconut milk base, infused with aromatic spices and sweet pineapple chunks. It's a delightful balance of savory and sweet flavors, perfect for a comforting meal.

This recipe is thai style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include fresh cilantro, chicken breast, ginger, coconut milk.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 30 g fresh cilantro (for garnish)
  • 500 g chicken breast (diced)
  • 1 tbsp ginger (grated)
  • 400 ml coconut milk
  • 2 tbsp vegetable oil
  • 100 g onion (chopped)
  • 150 g bell pepper (sliced)
  • 3 cloves garlic (minced)
  • 2 tbsp soy sauce
  • 3 tbsp red curry paste
  • 2 tbsp lime juice
  • 200 g pineapple (diced)

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.
  3. Stir in the diced chicken breast and cook until browned on all sides.
  4. Add the red curry paste and mix well to coat the chicken evenly.
  5. Pour in the coconut milk and bring the mixture to a simmer.
  6. Add the diced pineapple and sliced bell pepper, and cook for an additional 10 minutes until the vegetables are tender.
  7. Stir in the soy sauce and lime juice, adjusting the seasoning to taste.
  8. Serve the curry hot, garnished with fresh cilantro.

Nutrition (per serving)

  • Calories: 450
  • Protein: 30 g
  • Fat: 28 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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