This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Thai Pineapple Chicken Curry
Thai Green Curry Chicken
Thai Chicken Curry in Coconut Milk
Thai Red Chicken Curry
Northern Thai Curry with Chicken and Peanuts
more »
Top Related Articles
Thai Cuisine
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Thigh
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Cutting Up a Whole Chicken
Deboning a Chicken Breast
Chicken Soup's On
Related Collections
Frozen Green Peas
Super Foods - Pineapple
Frozen Beans and Peas
Super Foods - Fruits
Thai Chicken

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Thai Chicken Curry with Pineapple

By: Kristy Bachelder

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

Rate/Review | Read Reviews (55)

What to Drink?
	Riesling
	Beachcomber
	Beer
	Special Lemonade

Prep Time:
25 Min

Cook Time:
35 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 teaspoons curry powder
1 teaspoon curry paste
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
1/2 cup frozen peas
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
3/4 cup chopped fresh pineapple

Directions

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.
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.
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.