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
Scale
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.
