A vibrant dish combines tender chicken with juicy pineapple and rich, creamy curry flavors for a perfect balance of sweet and savory. It's an easy, delicious way to bring a taste of Thailand to your dinner table.
Prep Time25 min
Cook Time35 min
Total Time1 hr
Difficulty
Hard
Cooking Advice
Use fresh pineapple for the best natural sweetness and texture.
Cook the chicken just until it’s tender to keep it juicy.
Adjust the curry paste amount to match your preferred spice level.
Ingredients
0/12
Why This Dish Is Hard To Resist
This dish perfectly balances sweet, savory, and spicy flavors. The tender chicken pairs wonderfully with juicy pineapple, making every bite refreshing and satisfying. It’s a great way to enjoy a taste of Thailand at home with simple ingredients.
Step 1
Warm the curry powder and curry paste in a saucepan over medium-low heat. Give it a good stir and cook until you can really smell those spices, about 2 minutes. Then, pour in the coconut milk and stir everything together. Add the fish sauce, brown sugar, and a cup of chicken stock, mixing well to combine.
Step 2
Toss in the chicken thighs along with the peas, peppers, and carrots. Turn the heat up to medium-high and bring everything to a gentle boil. Once it’s bubbling, lower the heat and let it simmer gently for around 25 minutes, until the chicken is cooked through.
Step 3
While the curry is simmering, mix a tablespoon of cornstarch with a couple of tablespoons of cold chicken stock to make a smooth slurry. Stir this into the curry to help thicken the sauce. Finally, add the pineapple chunks and let everything cook together for about 5 minutes until the sauce has thickened nicely and all the flavors have melded.
45
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
How To Serve This Dish
Serve this curry over steamed jasmine rice or coconut rice to soak up the delicious sauce. A side of fresh cucumber slices or a simple green salad adds a nice crunch and balances the rich flavors.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or coconut milk to keep the sauce creamy. It also freezes well for up to 1 month.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works fine but may cook faster and be less juicy, so watch cooking time closely.
What can I substitute for fish sauce?
You can use soy sauce or tamari as a vegetarian-friendly alternative, though the flavor will be slightly different.
How do I know when the chicken is fully cooked?
The chicken should be opaque all the way through and reach an internal temperature of 165°F (74°C).
Can I make this curry spicier?
Yes, add more curry paste or include fresh chili peppers to increase the heat.
Is it okay to use fresh pineapple instead of frozen?
Absolutely, fresh pineapple works great and adds a vibrant flavor.
How thick should the curry sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable.
Can I prepare this curry ahead of time?
Yes, it tastes even better the next day after flavors meld, but add pineapple fresh when reheating.
What can I serve this curry with?
It pairs well with steamed jasmine rice or sticky rice for an authentic meal.
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