Pineapple Curry

The sauce for this Pineapple Curry is creamy with coconut milk and full of fragrant lime leaves! It’s that wonderful combo of sweet and spicy that will have this recipe on your menu weekly. It’s also loaded with veggies as well as naturally gluten-free and dairy-free. You can make this curry with red Thai curry paste or Panang curry paste. The key is using a certain brand for the best flavor and you'll find all the details below.

Prep Time15

Cook Time15

Total Time30

Author : Kari Peters

Cuisine: Thai

Servings:

Calories: 497kcal

Ingredients

1 tbsp avocado oil or cooking oil
1 medium onion diced 1/4"
2 cloves garlic minced
2 tbsp red Thai curry paste or Panang curry paste, Mae Ploy brand, see notes
1 can full-fat coconut milk 13.5 oz
1 medium red bell pepper seeds removed and diced into 1" pieces
6-8 lime leaves
1 pound chicken breasts cut into 1" cubes
2 cups fresh pineapple diced, or frozen pineapple chunks
1 tbsp coconut sugar more or less to taste
1 tbsp fish sauce more or less to taste
1/4 cup cilantro chopped, or Thai basil
Optional lime wedges for squeezing over the top

Instructions

Preheat a large pot over medium heat. When the pan is hot but not smoking, add the oil and swirl to coat the bottom of the pan.
Add the diced onion and garlic. Cook, stirring occasionally, until just tender, 3-4 minutes. Add the curry paste and cook breaking it up for about 1 minute.
Next add the coconut milk, diced bell pepper, and lime leaves to the pan. Stir to combine while bringing the curry to boil.
Then lower the heat to maintain a bare simmer. Cook until the bell pepper is tender, 6-8 minutes.
When the bell pepper is tender, add the chicken to the curry and stir to combine. Then add the pineapple and stir to combine again.
Bring the curry back to a simmer and cook until the chicken is just done. Remove the curry from the heat and season to taste with the coconut sugar, fish sauce, and sea salt if desired.
Remove the lime leaves and serve with freshly steamed rice.

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Notes

2 tbsp of curry paste makes for a mild curry so feel free to add more of less to taste. Also if you use a different brand be aware it may be quite a bit spicier.

I've tested this recipe with fresh pineapple and frozen pineapple and they both work great. Canned pineapple would be my last choice, and be sure it is unsweetened. Drain the pineapple juice and reserve it to add to taste at the end if you use canned.

Nutrition