Pineapple Coconut Chicken Curry

Transport your taste buds to the tropics with this vibrant Pineapple Coconut Chicken Curry, a perfect blend of sweet, savory, and spicy flavors. Tender, juicy chicken thighs are simmered in a luscious coconut milk base infused with aromatic red curry paste, garlic, and ginger. Fresh chunks of pineapple add a delightful sweetness, perfectly balanced by the tang of fish sauce and a hint of brown sugar. Crisp red bell peppers lend a pop of color and crunch, while a garnish of fresh cilantro and a squeeze of lime bring everything together. This quick and easy curry, ready in just 45 minutes, pairs beautifully with steamed jasmine rice for a complete, satisfying meal. Perfect for weeknight dinners or entertaining guests, this recipe will make your kitchen smell as amazing as it tastes!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Coconut oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste
• 400 milliliters Unsweetened coconut milk
• 250 grams Fresh pineapple, cut into chunks
• 250 milliliters Chicken broth
• 2 teaspoons Fish sauce
• 2 teaspoons Brown sugar
• 1 Red bell pepper, sliced
• 2 tablespoons Fresh cilantro, chopped
• 200 grams Jasmine rice (optional, for serving)
• 1 whole Lime wedges (for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or pot over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove the chicken from the pan and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the diced onions for 2-3 minutes until softened.

Step 4

Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

Step 5

Stir in the red curry paste and cook for 1 minute to release its aroma.

Step 6

Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine.

Step 7

Return the seared chicken thighs to the skillet. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.

Step 8

After 20 minutes, add the fresh pineapple chunks and sliced red bell pepper to the curry. Cook uncovered for another 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.

Step 9

Taste and adjust seasoning with more salt, if needed.

Step 10

Remove the skillet from heat and garnish the curry with fresh chopped cilantro.

Step 11

Serve the Pineapple Coconut Chicken Curry over steamed jasmine rice, if desired. Add a lime wedge on the side for a burst of freshness.

Nutrition Facts

Serving size	(2001.2g)

Amount per serving	% Daily Value*
Calories	1982.9

Total Fat 91.6g	0%
Saturated Fat 45.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 4534.3mg	0%
Total Carbohydrate 140.7g	0%
Dietary Fiber 11.2g	0%
Total Sugars 45.4g
Protein 146.4g	0%

Vitamin D 35IU	0%
Calcium 1013.2mg	0%
Iron 11.2mg	0%
Potassium 2442.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 29.7%

Carbs: 28.5%