If you’re craving a vibrant, mouthwatering meal that balances sweet, savory, and spicy flavors, the Thai Pineapple Curry with Chicken and Vegetables Recipe is an absolute winner. This dish is packed with tender chicken, fresh vegetables, and juicy pineapple chunks bathed in a rich, creamy red curry sauce that will have your taste buds dancing. It’s a perfect way to bring a burst of authentic Thai flavors right into your kitchen, and honestly, it’s so easy and quick to prepare that it’ll become one of your go-to dinners in no time.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is key to crafting the magic behind this Thai Pineapple Curry with Chicken and Vegetables Recipe. Each component plays a vital role, whether it’s creating depth, adding texture, or infusing that vibrant color that makes this curry so appealing.
- Red curry paste: This is the heart of the curry, providing the perfect spicy and aromatic base.
- Coconut milk (full fat): Adds creaminess and balances the bold spices with natural sweetness.
- Brown sugar: Enhances the sweetness and rounds out the savory notes of the dish.
- Fish sauce: Brings an umami punch that intensifies the authentic Thai flavor.
- Chicken (thinly sliced): Offers tender protein that absorbs the curry’s rich flavors beautifully.
- Water or broth: Helps thin the sauce for the perfect consistency.
- Fresh pineapple: Introduces a juicy sweetness that contrasts wonderfully with the spice.
- Tomatoes: Provide fresh acidity and vibrant color.
- Zucchini: Adds a mild crunch and healthy vegetable goodness.
- Red bell peppers: Bring sweetness and a pop of red to brighten the curry.
- Thai basil: Imparts a fresh, fragrant finish that’s iconic in Thai cuisine.
- Lime: A squeeze of fresh lime juice adds brightness and a citrusy zing.
- Kaffir lime leaves (optional): Elevate the aroma and depth of the curry with their distinctive citrus notes.
- Jasmine rice: The perfect fluffy bed to soak up all the delicious sauce.
How to Make Thai Pineapple Curry with Chicken and Vegetables Recipe
Step 1: Cook Curry Paste & Coconut Milk
Begin by stirring the red curry paste and most of the coconut milk together in a medium pot over high heat. This combination quickly transforms into a luscious, creamy sauce filled with fragrant spices, bubbling just enough to unlock all those rich flavors. It’s such a satisfying sight, and the scent will fill your kitchen with warmth instantly.
Step 2: Add Seasonings
Next, sprinkle in the brown sugar and fish sauce to the simmering curry base. Stir everything thoroughly to ensure the flavors blend harmoniously. Simmer this mixture briefly so that the sweetness and umami balance the spice perfectly. This step is where the sauce really starts to develop its irresistible depth.
Step 3: Cook Protein
Add your thin slices of chicken along with a splash of water or broth. Cook gently for about 4 to 5 minutes, stirring occasionally until the chicken is cooked through and tender. If you’re opting for crispy tofu or succulent shrimp instead, a shorter cook time of 2 to 3 minutes works perfectly. This adaptability makes the Thai Pineapple Curry with Chicken and Vegetables Recipe wonderfully versatile.
Step 4: Add Pineapple & Vegetables
Now it’s time to add the star ingredients: fresh pineapple, juicy tomatoes, crisp zucchini, and sweet red bell peppers. Cover the pot and let the curry simmer until the vegetables soften just a bit, about 2 to 3 minutes. If you have kaffir lime leaves on hand, toss them in here to infuse their tantalizing citrus aroma into the sauce.
Step 5: Finish with Coconut Milk & Adjust
Pour in the remaining coconut milk to enrich the sauce even further. Taste your curry and adjust the seasoning by adding more fish sauce, brown sugar, or even a little extra red curry paste if you want a bolder kick. A fresh squeeze of lime juice at this point is pure magic, brightening and lifting all those flavors. The curry will mellow wonderfully when served over rice, creating a harmonious balance on your plate.
Step 6: Add Basil & Serve
Turn off the heat and stir in the fresh Thai basil leaves, allowing their fragrance to infuse just before serving. This final touch brings an unmistakable and authentic Thai character to the dish. Serve your curry steaming hot over jasmine rice, garnished with extra basil and lime wedges for that perfect finishing touch.
How to Serve Thai Pineapple Curry with Chicken and Vegetables Recipe
Garnishes
Garnishing is the fun part where you get to personalize your dish. Fresh Thai basil leaves add an aromatic freshness that perfectly complements the curry’s heat and sweetness. Bright lime wedges are essential—they’re there to be squeezed generously over each serving to introduce a lively citrus note. For a little crunch, toasted cashews or sliced red chili can be sprinkled on top as well.
Side Dishes
Traditionally, this curry shines when paired with a bowl of fluffy jasmine rice, which wonderfully absorbs the sauce. If you want to double down on veggies, a simple cucumber salad dressed with vinegar and sugar offers a crisp counterpoint. Steamed or stir-fried greens like bok choy or kale also pair beautifully, keeping the meal balanced and colorful.
Creative Ways to Present
For a special touch, serve the curry in hollowed-out pineapple halves to highlight the fruity component in a visually stunning way. Alternatively, use ramekins for individual servings, topped with a sprig of basil and a lime wedge for a restaurant-style presentation that will impress guests. If you’re on the go, pack the curry and rice in separate containers to keep the textures perfect.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Pineapple Curry with Chicken and Vegetables Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a fantastic make-ahead meal for busy days. Just be sure to cool the curry before refrigerating to maintain its best texture and taste.
Freezing
You can freeze this curry, but keep in mind that the texture of fresh vegetables might soften after thawing. Store it in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge to preserve as much freshness as possible.
Reheating
Reheat your curry gently over medium-low heat on the stove or in the microwave, stirring occasionally. Adding a splash of coconut milk or water while reheating helps maintain its creamy consistency. Avoid boiling after reheating to prevent the chicken from drying out and to keep the vegetables tender yet crisp.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Swap the chicken for crispy tofu or an assortment of your favorite vegetables, and use vegan fish sauce or soy sauce instead. This makes the Thai Pineapple Curry with Chicken and Vegetables Recipe just as flavorful without any animal products.
What can I substitute for kaffir lime leaves if I don’t have them?
If you can’t find kaffir lime leaves, a small amount of lime zest or a squeeze of lime juice added towards the end of cooking will provide a similar citrus brightness. While not the same, these are great substitutes to keep that fresh, tangy element in your curry.
How spicy is this Thai Pineapple Curry with Chicken and Vegetables Recipe?
The dish has a moderate, pleasant heat thanks to the red curry paste. If you prefer milder curry, use less paste or remove some of the seeds from the chili paste if homemade. For those who love it spicy, feel free to add extra curry paste or fresh sliced chilies when serving.
Can I prepare this recipe ahead of time for a dinner party?
Yes! You can prepare most components in advance and simply combine and reheat just before serving. This helps the flavors soak in even more and reduces kitchen stress during your event. Plus, it tastes even better the next day!
What rice pairs best with this curry?
Jasmine rice is the classic choice because it’s fragrant and slightly sticky, ideal for soaking up all the curry’s luscious sauce. However, brown rice or even coconut rice also work beautifully depending on your preference.
Final Thoughts
There’s nothing quite like the warmth and vibrant flavors of the Thai Pineapple Curry with Chicken and Vegetables Recipe to brighten your day. It’s simple enough for a weeknight dinner but impressive enough to serve when friends come over. Once you make this curry, you’ll find it’s a dish you return to again and again—comforting, exciting, and utterly delicious. Trust me, your kitchen is about to smell incredible!
Print
Thai Pineapple Curry with Chicken and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This vibrant Thai Pineapple Curry blends creamy coconut milk with spicy red curry paste, fresh pineapple, and a medley of vegetables for a deliciously tangy and savory dish. Featuring tender chicken or optional tofu, this quick and easy stovetop curry is perfect for a weeknight dinner served over fragrant jasmine rice.
Ingredients
Curry Base
- 1/4 cup red curry paste (store-bought or homemade)
- 1 can (13.5 oz) coconut milk (full fat recommended)
- 1–2 tablespoons brown sugar (adjust as needed, or sub coconut sugar, honey, or alternative sugar)
- 1–2 tablespoons fish sauce (or vegan fish sauce, adjust as needed)
- 1/4 cup water or broth
- Optional: 5-6 Kaffir lime leaves
Protein
- 1 lb chicken, cut into thin bite-sized slices (or substitute crispy tofu or shrimp)
Vegetables & Fruits
- 1 cup fresh pineapple, cut into bite-sized pieces (or use frozen, or canned – drained & rinsed)
- 1 cup tomatoes, cut into bite-sized pieces
- 1/2 cup zucchini, cut into bite-sized pieces (or substitute snow peas, green beans, or asparagus)
- 1/2 cup red bell peppers, diced
- 1/2 cup Thai basil (or substitute regular basil)
To Serve
- Jasmine rice
- More Thai basil for garnish
- Lime wedges
Instructions
- Cook Curry Paste & Coconut Milk: Add the red curry paste and 3/4 of the can of coconut milk to a medium pot over high heat. Stir continuously until a creamy sauce forms and bubbles appear on the surface, about 1-2 minutes.
- Add Seasonings: Stir in the brown sugar and fish sauce, then let the mixture simmer for 1 minute to blend the flavors well.
- Cook Protein: Add the chicken slices and water or broth to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is tender. If using tofu, shrimp, or vegetables only, reduce cooking time to 2–3 minutes.
- Add Pineapple & Vegetables: Mix in the pineapple, tomatoes, zucchini, and red bell peppers. Cover the pot and cook until the vegetables slightly soften, about 2–3 minutes. Add Kaffir lime leaves now if using.
- Finish with Coconut Milk & Adjust: Pour in the remaining coconut milk. Taste the curry and adjust the seasoning with more fish sauce, salt, brown sugar, or curry paste as desired. Add a squeeze of lime for brightness; note that serving over rice will mellow the flavors.
- Add Basil & Serve: Turn off the heat and stir in the Thai basil. Allow the curry to cool slightly before serving. Serve hot over jasmine rice topped with additional fresh basil and lime wedges.
Notes
- For a vegan version, replace chicken with crispy tofu or shrimp with your choice of plant-based protein and use vegan fish sauce or soy sauce.
- Adjust brown sugar and fish sauce quantities to balance sweetness and saltiness according to taste.
- Kaffir lime leaves add an authentic citrusy aroma but are optional.
- Serve the curry over jasmine rice to complement the rich and spicy flavors.
- Store leftovers in an airtight container in the fridge for up to 3 days.
