Thai Chicken Curry with Pineapple Recipe -
Thai Chicken Curry with Pineapple Recipe
  • READY IN 1 hr

Thai Chicken Curry with Pineapple

Recipe by  

"This chicken curry is made with coconut milk and sweetened with pineapple."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2007

I submitted this recipe, so keep in mind the rating is biased...unfortunately the editors took out my notes from the original submission, but I think there are a couple of things that will help prepare this. 1) Curry paste is a mixture of curry powder, ghee, lemongrass and other spices. It can be found commercially at places like Amazon or high end grocery stores like Bristol-Farms in San Francisco. Any color/flavor of curry will do, as per your preference. They even have variety packs you can get. 2) One can substitute lite coconut milk and it is 60% less calories and fat and tastes the same (also available at places like Amazon). 3) Add 1 tablespoon or more curry paste, depending on your spice level desired. 1 T is about low-medium spice. If you over-spice, add more brown sugar (this only works to a limiting degree). 4) Prepare and stir in rice or cellophane noodles for added texture. Also can be served over rice or with naan. 5) Mix up the vegetables. Add cubed potatoes, beans, mushrooms or whatever. Frozen vegetables can easily be added.

Most Helpful Critical Review
Sep 08, 2011

I'm not sure what kinds of Thai curry some of these 5 star reviewers have had, but based on what my mother's Thai friends have made for me, this doesn't even come close - lol. That said, it's not a bad recipe. Just not the kind of thai curry that I'm used to. It was way too bland for my liking and I don't think I will be making it again.

Dec 14, 2009

Great recipe! Tastes like restaurant curry. It is important to TRIPLE the curry paste and curry powder. I first made it with the recipe proportions and it was bland. To fix the batch, I repeated the first step of cooking the paste and powder in a saucepan and just added that to the first batch and the taste was perfect! I used the Thai Kitchen red curry paste.

Feb 10, 2008

I LOVE this recipe! I have added straw mushrooms before or substituted chicken for tofu and chickenbroth for vegetable broth. It is still delicious! (when substituting tofu: drain tofu, put between paper towels and put weights on top. I usually use canned goods inside of a pan. After an hour, cut the tofu into triangles and sprinkle yellow thai curry on both sides. Fry in 2tbls of olive oil and add to the dish when it is in the last 5 minutes of cooking.)

Mar 05, 2009

I LOVED LOVED LOVED this - tasted just like when we were in Thailand (or the closest I've come since then, anyway). Thank you for sharing! The only change I made was to substitute chicken breasts for the thighs - and I followed the advice above and added an extra tsp of curry paste. AWESOME. I will definitely be making this again!

Aug 14, 2007

This was my first attempt with this type of food, and I followed the recipe. I will use a bit more paste next time because I prefer med/spicy, but this was easy and VERY good!

Aug 13, 2008

Very good curry chicken!! Thanks so much for this recipe. Used chicken breasts because that is what I had on hand. I followed the recipe exactly & it was perfect. Served over brown rice. Next time I may leave the pineapple out just because I think it would be just as good without it. Also made Fresh Spring Rolls with Thai Dipping Sauce & Sukhothai Pad Thai from this website. They were good together although it was alot to prepare at once. TRY THIS RECIPE!!! AWESOME!

Jul 17, 2008

My husband is a "don't do anything to the meat, just leave it alone" kind of guy so whenever I get a thumbs up on a creative recipe, it's a keeper! This was great! Didn't have peas, subbed fresh mushrooms and topped with cilentro upon serving. Thanks for the great recipe!


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  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 868 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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