Luscious Thai Chicken Pineapple Curry and The 5 Flavors of Thai Cuisine
Thai cuisine is one that has been greatly influenced by all its surrounding neighbors. To me the most obvious influence has been from Indian cuisine, and this is because of the spices — and though very different but still similar, the curries. Thai food is unique in that it has created this perfectly well balanced harmony of five flavors that are present in every dish or in every meal. The flavors are salty, sweet, sour, bitter or aromatic, and heat or spicy. The five flavors are not particular to that order.
Some examples of how these flavors are brought into a dish can be salty from shrimp paste or fish sauce, sweet from sugar or sweet fruits, sour from lime juice, bitter can come from bitter melons or aromatic herbs and green vegetables, heat of course from chilies or curry pastes. Though not included in the five main flavors, but quite common in many dishes is the sweet and creaminess of coconut milk.
Most people when they think of Thai food they think heat,but it really is not all about the chile. Thai cuisine focuses on bringing out all of those flavors that in turn compliment each other and create a magical meal. I love spicy food, but spicy to where it doesn’t over power the rest of the dish. I want to taste everything in a meal, not just the heat. What’s the point then, might as well grab whole chilies and start munching away. I do believe that in any type of cuisine the heat or spiciness is should be a touch of what the rest of the dish is about. When I’ve heard people or friends say they have never tried or don’t like Thai or other spicy cuisines because they are not able to handle the heat, it makes me feel a bit sad. To me it’s a pity for people to miss out on such scrumptious meals when they really shouldn’t have to. (By the way my recipes can all be adjusted to fit your personal “heat” level.)
Today I have a recipe to share that is a big favorite of not only mine but my husband and one of our frequent dinner guest: Thai chicken pineapple curry with cherry tomatoes and bamboo shoots. Just writing this makes my mouth water. It so easy and fast to make, I guarantee they’ll want seconds. The curry paste I used is my own from the previous recipe found here but you may use store bought if you’d like.
- 2 chicken breast
- 1 cup fresh pineapple, bite-size pieces
- half a cup of bamboo shoots
- 12 red cherry tomatoes
- 2 Tbs red curry paste (my recipe can be found here)
- 1 Tbs grated ginger
- 2 garlic cloves, minced
- 1.5 Tbs fish sauce
- 1 tsp sugar ( if using canned pineapple omit)
- ½ cup chicken broth (vegetarians can use vegetable)
- 1 cup coconut milk
- 1 Tbs vegetable oil
- ½ tsp. ground turmeric
- 1 red chile pepper, sliced , extra spicy optional
- fresh cilantro or basil leaves to garnish, optional
- In separate cutting boards dice the pineapple and chicken into thick bite size pieces. In a large pan or wok warm up oil, then add the chicken and cook all the way through. Next add the ginger and garlic , cook for a few minutes then add the curry paste stir to combine with chicken. Then add the chicken broth, sugar,turmeric ,bamboo shoots and fish sauce. Add this point you can also add the extra chili pepper if your using it. Under medium heat cover and simmer for about 10 minutes. Add the coconut milk and stir, next add the cherry tomatoes and pineapple, cook for another 5-8 minutes at which point the tomatoes should be soft. (The coconut milk is added toward the end to prevent curdling.)
- Done.When serving you can add a couple of fresh basil or cilantro leaves for decoration. Serve with steamed white rice. Makes great leftovers, that’s if you have any left.
- Tip: You can use drained canned pineapple if fresh isn’t available but it taste so much better with fresh.
My Luscious Thai Chicken Pineapple Curry recipe was chosen to be included in this beautiful cookbook. There are many talented bloggers in this book and it is a great honor to be among them. You can find me recipe on pages 90 and 91.
Order your copy now!
hmm hmm I love pineapple curry!
I can practically smell it –or maybe that's the split peas in coconut milk and curry I'm slow-cooking today. Curries rule!
Looks very yummy. Makes me hungry just before going to bed. lol. You should try simmering the curry a while longer until the coconut oil starting to seperate from coconut milk. It's very desirable in Thai curry. Make it looks even more delicious:)
wow, this looks and sounds amazing! i'm definitely going to try it!
pineapple and curry are a match made in heaven in my opinion!!!
Hi everyone,
I'm glad you all share my enthusiasm and love of curry :) CheapAppetite thanks for that tip, I did forget to add that the curry can be simmered longer under low heat. But you taught me about the coconut oil separating and it being very desirable in Thai curry, so thank you.
Kelly I love curried splt peas but never added coconut milk, sounds good. Let me know if it's on your blog so I can see your recipe,please.
Hope you all try this soon~
I love Thai food. This curry sounds delicious!
Congrats to making it to No. 1 of the Top 9! Great job!
Hi Andrea & Thank you:)
That looks like a beautiful dish. It just got a bit cooler here, so perfect time for soup!
Made this tonight… it was very good but way hot! Out of 6 people I was the only one who could stand the heat. Next time I'll use half or even less curry paste.
Hi Anonymous~
Glad you tried the recipe and sorry to hear that you were the only one that could stand the heat. I'm wondering did you use my curry paste recipe for this dish or did you use another? In my paste recipe I do suggest that you can adjust to your own heat level, that's why I make my own paste. Well either way I think cooking is all about adjusting things to our own specific likes and wants. Hopefully next time you try it you have better success:)
Cheers
Thanks for the response! I actually used a store-bought red curry paste from a local Asian store. I wasn't sure how hot it was until everything was already in the pan.
It was still delicious, and today's left-over actually had mellowed a bit. Next time I'll just use a bit less. :)
I made this with 5 fresh hot thai bird chilis and 2 regular hot red peppers, and curry paste (roasted and regular Thai Kitchen) and it could've been hotter. I used fresh pineapple and left out the tomatoes but added onion. I served it with roasted cashew nuts on top. You were right, no leftovers! It was amazing!
Hi acatslady,
Wow,you wanted your curry extra spicy :) Glad you liked it.
Curry is wonderful. I would like to try this with shrimp. Looks great
@ Magic of Spice – I think it would taste great with shrimp too:)
Yum! Love your blog! Came across it on foodbuzz & am a new follower!
– Jessica @ http://cajunlicious.com
@Jessica, Thank you and nice to meet you :) !
Hi.. Sounds delicious!!
But i am wondering… where do the “water substance” come from? Just the oil, coconut milk and chicken broth? :)
Hi,
Thanks! The water or broth does comes from the chicken broth and coconut milk. The oil content is quite low, so not much from that. But also the water in the pineapple and tomatoes adds a little more liquid.
Ah okay, thanks! That explain it. Wondered if I should add some water somewhere, but will try this recipe. Sounds so delicious! Thanks.
Hi Pooka,
Try it with just the liquid that is in the recipe. Then after you have followed the recipe, if you would like it thinner or more soupy then add some broth or water. But, in my opinion it won’t need any extra liquid. Enjoy!
This looks so good and I am drooling behind my desk at work. Not good !
Thank you:)
Awesome recipe. Another keeper for my curry collection. Thanks very much!
One thing however. It doesn’t say in your recipe when to add the pineapple.
Just sayin….
Hi Bert,
Oops! Thanks for catching that. You can add the pineapple at the same time as the cherry tomatoes.
I would love to try this, but can’t seem to find the red curry paste recipe. Could you please tell me where I could find it? Thanks
Hi Rachel,
This is my recipe right here on the blog, http://www.spiciefoodie.com/2009/09/04/red-thai-curry-paste-krung-kaeng-phed-2/
Enjoy the curry and the paste!
I’ve tried so many pineapple curry recipes, and this is my favorite! Thank you for posting the recipe. Awesome!
Thank you Julie, and glad to here you love this curry as much as we do.
Hi,
Good recipe, but at what point do I add the garlic?
Thanks
Jerry
Hi Jerry, Thank you for your comment! In step 1: In separate cutting boards dice the pineapple and chicken into thick bite size pieces. In a large pan or wok warm up oil, then add the chicken and cook all the way through. Next add the ginger and garlic , cook for a few minutes then add the curry paste stir to combine with chicken…
Sorry, found it.
When printing the right side got cut off so I missed it
Thanks
No problem. Enjoy :)
Hi Nancy,
Just finished the recipe and I can say it is fantastic. I lived for 2 years in Sakon Nakhon, North East Thailand (Issan) and my then wife made a similar dish, more spice and without the pineapple or tomatoes.
Sorry for her but your dish wins hands down.
Jerry Scanlon
Hi Jerry,
Sorry for the delayed reply. I’m thrilled and so flattered. Thank you for trying my recipe and very happy you liked it. Happy cooking! :)
Hi Nancy,
Something worth noting;
I went around to my local Japanese/Korean vegetable store to stock up on Bamboo Shoots, the lady advised me that they are currently out of season here in Brasil although she could do a special order if I bought a large quantity.
I explained that I am only cooking for one so I would have to leave them out of the recipe.
She advise me to use Peach Palm Hearts as a substitute.
Works great, flavour does not come through as much as bamboo shoots but none the less a good alternative if bamboo is not available.
Hope you like it.
Jerry
Hi Jerry! I’ve never heard to using that substitute, but I am deeply intrigued. Thank you for sharing this, if the chance arrises I will definitely test it out. ~Nancy
Sounds so different and lovely! How many servings does this make?
Thank you Jennifer! This serves 3-4 people. Enjoy!
Can you use green curry paste with this recipe?
Hi Joanna,
I have not personally used green curry paste in this recipe, but really can’t see why you couldn’t use it and it would still taste great. Enjoy! :)