Pineapple Chicken Curry
Pineapple Chicken Curry is a sweet and spicy Thai-style main course dish. Learn to make Thai red chicken curry with pineapple.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gram boneless chicken pieces
- 2 tablespoon sesame oil
- 1 tablespoon finely minced garlic
- 1/2 Cup shallots (sambar onion)
- 2 tablespoon (approx 50g) Thai red curry paste ()
- 1 teaspoon light brown sugar
- 1 teaspoon Curry Powder or chilli powder
- 1 teaspoon salt or to taste
- 1/2 Cup diced red bell pepper
- 1/4 Cup cherry tomato cut into halves
- 1 Cup thin coconut milk
- 2 Bird's eye chilli diced
- 2 kaffir lime leaves
- 1/2 Cup chicken stock or water
- 1 cup diced pineapple
- 2 tablespoon chopped spring onion
Instructions
- 1
Clean, wash, and pat dry the chicken pieces. Set them aside. Make sure they are of equal size for even cooking time.
- 2
Heat oil in a wok. Add finely minced garlic and shallots. Fry them over high heat for less than a minute or till shallots become translucent and the aroma of garlic is released—no need to brown them.
- 3
Add cleaned chicken pieces and fry them nicely for 2 – 3 minutes. They will become pale white from both sides. This step is important to make sure the chicken remains juicy.
- 4
Add Thai red curry paste, curry powder or chilli powder, brown sugar, and half of coconut milk. Mix and stir fry for 2 – 3 minutes.
- 5
Now add cherry tomato, bell peppers, kaffir lime leaves, sliced red chilli, salt, and the remaining coconut milk. Mix nicely.
- 6
Add pineapple pieces, water, and more seasoning if required. Cover the wok with a lid. Allow the curry to simmer over low heat for 5 minutes or until the chicken and pineapple become tender.
- 7
Garnish with chopped green onion or Thai basil.
- 8
Serve Thai Pineapple Chicken Curry with rice.