Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry

299
NELLYDESIGN 0

"This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste."
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Ingredients

50 m servings 623 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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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. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Reviews

299
  1. 430 Ratings

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Most helpful positive review

Excellent, thank you for this great dish! I've made Thai curries before, so I made a few minor alterations. First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat. S...

Most helpful critical review

This recipe is OK, but when I was in Thailand I learned the Thai style of making curry in a cooking class. For a much more authentic taste, do this: First step: Sautee the curry paste in vege...

This recipe is OK, but when I was in Thailand I learned the Thai style of making curry in a cooking class. For a much more authentic taste, do this: First step: Sautee the curry paste in vege...

Excellent, thank you for this great dish! I've made Thai curries before, so I made a few minor alterations. First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat. S...

Update: Second time making this dish.I almost forgot how great this dish is. TIP*If you like a thicker sauce try making a paste/slurry by mixing 2 TBS.flour with 2TBS water and mix well.Then sti...

MAKE SURE YOU HAVE THE RIGHT FISH SAUCE!! The first time I made this, it was a disaster. I used very concentrated fish sauce and it smelled awful! The second time, was with A Taste of Thai fi...

On the curry paste, if you bought it at a specialty grocer you probably have ready to use or prepared curry paste, in which case a 1/4 cup will result in very mild and subtle flavor. But if you...

This recipe was awesome. I made it for my inlaws last night and everyone raved about it. I did make a couple of changes. I used three chicken breasts instead of one, and I only used 2 tsp. of...

This recipe is incredible. I didn't have red curry paste so I just used yellow curry powder. I also added the pineapple in with the peppers so they would soak up more curry flavor. My husband do...

This was spectacular. I halved the recipe (not using the tool here, but just winging it), so I don't know exacty how much of the curry paste I used, but it was deliciously spicy, and the tingle ...

So good! Although, recipe calls for way too much fish sauce. I cut it down to 1 tsp and had much better results. Also, I added peas,lychee, and tomatoes AFTER I removed it from the heat. It's ve...