Thai Chicken Curry with Pineapple

Transport your taste buds to tropical Thailand with this vibrant and aromatic Thai Chicken Curry with Pineapple. This irresistible curry features tender chicken thighs simmered in a creamy coconut milk base infused with the bold flavors of Thai red curry paste, fresh ginger, and garlic. Sweet pineapple chunks, crisp red bell peppers, and green beans add a delightful balance of sweetness and crunch, while a squeeze of lime juice and a garnish of fresh cilantro brighten every bite. Perfectly paired with a bowl of steamed jasmine rice, this quick and easy weekday dinner is ready in just 40 minutes and offers an exotic twist on classic comfort food. With its harmonious blend of sweet, savory, and tangy flavors, this recipe is a true culinary getaway. Perfect for those seeking a quick and flavorful Thai-inspired meal!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons cooking oil (e.g., coconut or vegetable oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons thai red curry paste
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 13.5 ounces coconut milk
• 1 cup chicken broth
• 1.5 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1.5 cups pineapple chunks (fresh or canned)
• 1 medium red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 2 cups jasmine rice (for serving, optional)

Directions

Step 1

Heat the cooking oil in a large, deep skillet or wok over medium heat.

Step 2

Add the diced onion and sauté for 2-3 minutes until softened.

Step 3

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the Thai red curry paste and stir well to combine with the aromatics, cooking for 1-2 minutes to release its flavors.

Step 5

Increase the heat to medium-high and add the chicken pieces. Stir to coat the chicken in the curry paste mixture, cooking for 4-5 minutes until no longer pink on the outside.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine into a smooth sauce.

Step 7

Add the fish sauce and brown sugar, stirring well. Bring the mixture to a gentle simmer.

Step 8

Add the pineapple chunks, red bell pepper, and green beans. Stir to combine and simmer uncovered for 10-12 minutes, allowing the vegetables to soften and the flavors to meld.

Step 9

Stir in the lime juice and adjust seasoning with additional fish sauce or sugar, if needed.

Step 10

Remove the skillet from heat and sprinkle the curry with chopped cilantro.

Step 11

Serve hot over cooked jasmine rice, if desired, and enjoy!

Nutrition Facts

Serving size	(2424.1g)

Amount per serving	% Daily Value*
Calories	2380.5

Total Fat 84.0g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 476.3mg	0%
Sodium 4003.7mg	0%
Total Carbohydrate 267.9g	0%
Dietary Fiber 20.7g	0%
Total Sugars 90.1g
Protein 146.1g	0%

Vitamin D 31.8IU	0%
Calcium 367.3mg	0%
Iron 11.7mg	0%
Potassium 3304.9mg	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: 31.3%

Protein: 24.2%

Carbs: 44.4%