Thai Chicken Curry with Pineapple

Thai Chicken Curry with Pineapple

Spartan1977

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

1 h servings 409 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 78
  1. 97 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 n...

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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 ...

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 repea...

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 betw...

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 breas...

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!

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 n...

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. Nex...

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 fre...

This was very good. The only thing I didn't like was the fish sauce, I will definitely leave that out next time or sub soy sauce. We like our curry hot, so I tripled the amount of curry paste,...

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