Luscious Thai Chicken Pineapple Curry
Covering the essentials of Thai cuisine we have a deliciously fruity, spicy and sweet, creamy curry with aromas that will have them all running to the dinner table.
Recipe type: Main, Dinner, Lunch
Cuisine: Thai
Serves: 2-3
  • 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
  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. 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.)
  2. 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.
- You can find the Red Curry Paste recipe used in this curry here

- Tip: You can use drained canned pineapple if fresh isn’t available but it taste so much better with fresh.
Recipe by Spicie Foodie ™ at