Pineapple and Chicken Curry

    50 minutes

    This is a quick, easy and authentic Thai curry dish that's sweet and very spicy. It has great colours and taste; just like it came from the local Thai restaurant.

    447 people made this

    Serves: 6 

    • 2 cups uncooked jasmine rice
    • 1 litre water
    • 1/4 cup (60g) red curry paste
    • 2 (400ml) tins coconut milk
    • 2 skinless, boneless chicken breast halves - cut into thin strips
    • 3 tablespoons fish sauce
    • 1/4 cup (60g) white sugar
    • 1 1/2 cups sliced bamboo shoots, drained
    • 1/2 red capsicum, julienned
    • 1/2 green capsicum, julienned
    • 1/2 small onion, diced
    • 1 cup pineapple pieces, drained

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring rice and water to a boil in a pot. Reduce heat to low then cover and simmer 25 minutes.
    2. In a bowl whisk together curry paste and 1 tin of 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.
    3. Mix the red capsicum, green capsicum and onion into the wok. Continue cooking 10 minutes until chicken juices run clear and capsicum is tender.
    4. Remove from heat and stir in pineapple. Serve over the cooked rice.

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    Reviews in English (337)


    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 vegetable oil, then add the meat. At this point, you're only cooking the paste and the chicken in oil. This "activates" the spices in the paste. After the meat starts to cook (about halfway done) add the coconut milk. This method makes the curry much more flavorful. Trust me on this. I learned it from a Thai chef, and it works. Also, if you can get your hands on some Kaffir lime leaves (also called bergamot) use them--add a few leaves chopped finely into the curry just when it's done. This is an essential ingredient in Thai cooking.  -  20 Jun 2008  (Review from Allrecipes USA and Canada)


    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. Stir in the red curry paste and stir briskly, until it "foams". Add the coconut milk, then add chicken. Cook on high heat for about 4 minutes. Add the veggies and cook another 3-4 minutes. The recipe here calls for cooking the veggies too long: remember that in the traditional Thai and Chinese cuisine, they don't cook the veggies until they mush, there is still some crispness left. This is a keeper!!!! Oh, and I omitted the sugar; if I were to add sweetness, would just use the pineapple juice.  -  25 May 2008  (Review from Allrecipes USA and Canada)


    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 stir it into the sauce towards the end. It thickens up beautifuly! I remembered thinking it was way to soupy the last time i made it so this time i only used one can of coconut milk.The sauce was quit thin so being that i only used 1 can of coconut milk, i combined 1 TBS. flour with 1TBS water and stired it into the sauce towards the end . IT WAS SOOOOO good!! REVIEW FROM APRIL 17 2006: DELICIOUS!!Made this for dinner tonight. Thank heavens i read other reviews and didnt use 1/4 of concentrated curry, which is the one i ended up buying. I used about 1 TBS and it was just about the perfect level of spiciness for me. I cant even begin to imagine what 1/4 cup would have done!! I think i would have to literally call the Fire DPT! I could only find green curry so thats what i bought. I believe thats what they use in alot of thai dishes anyway. I would definitely make this again!!  -  17 Apr 2006  (Review from Allrecipes USA and Canada)