There’s something irresistible about the blend of bold spices, creamy textures, and tropical sweetness in Coconut Pineapple Chicken Curry. This dish perfectly marries the richness of Thai cuisine with the vibrant flavors of pineapple, creating a meal that is as comforting as it is exciting. Imagine tender pieces of chicken simmered in coconut milk, flavored with aromatic red curry paste, and enhanced with the juicy tang of pineapple chunks—it’s a recipe that transports your taste buds to paradise.

Whether you’re seeking a quick weeknight dinner or a show-stopping dish for a dinner party, this easy curry recipe ticks all the boxes. The blend of savory and sweet flavors pairs beautifully with sides like jasmine rice or naan bread.

For those new to curries, this recipe is beginner-friendly and endlessly customizable. Feel free to adjust the spice level or swap out the chicken for tofu or shrimp. Dive into the following sections to explore the ingredients and the simple steps to make this flavor-packed meal.

Ingredients Breakdown

Here’s a detailed breakdown of what you’ll need to make this delectable Coconut Pineapple Chicken Curry:

Essential Ingredients:

Vegetable Oil: Used for sautéing the base ingredients. Choose a neutral oil like canola or sunflower.
Onion, Garlic, Ginger: These three are the aromatic foundation, providing depth of flavor.
Red Curry Paste: Adds the characteristic heat and flavor of curry. Learn more about curry and its varieties.
Curry Powder: A blend of spices that complements the red curry paste and adds complexity.
Chicken: Choose between chicken breasts for leaner meat or thighs for a juicier option.

Vegetables and Sweetness:

Bell Peppers (Red & Green): These not only add color but also a crunch that balances the creamy sauce.
Carrots: Sliced thin for subtle sweetness and texture.
Pineapple Chunks: A tropical addition that contrasts beautifully with the spices. You can use fresh or canned pineapple. Learn more about the versatility of pineapple.

Liquid Ingredients:

Coconut Milk: Creates a rich, creamy base for the curry. Look for *unsweetened

coconut milk to maintain balance. Explore its culinary uses in this coconut milk guide.
10. Fish Sauce (optional): Adds umami depth. Substitute with soy sauce if needed.
11. Brown Sugar: A touch of sweetness to enhance the pineapple’s flavor.
12. Lime Juice: Brightens the dish and balances the richness.

Garnish and Seasoning:

Fresh Cilantro: Adds a fresh, herbaceous note.
Salt and Pepper: Season to taste.

With these ingredients, you’re set to create a dish that delivers layers of flavor with every bite. Don’t forget to prepare your tools and equipment, which we’ll cover next.

Tools and Equipment You’ll Need

To create Coconut Pineapple Chicken Curry efficiently, you’ll need the right tools. Here’s a list to get you started:

Skillet or Wok: A large skillet or wok ensures even cooking and enough space for all ingredients to combine seamlessly.
Cutting Board and Knife: Essential for chopping the onions, vegetables, and chicken into the desired sizes.
Measuring Cups and Spoons: Precise measurements help maintain the perfect balance of flavors.
Wooden Spoon or Spatula: Ideal for stirring without scratching your cookware.

Having these tools on hand ensures a smooth cooking process, letting you focus on perfecting the flavor of this flavor-packed curry.

Step-by-Step Cooking Instructions

Step 1: Sauté the Aromatics

Begin by heating vegetable oil in a skillet or wok over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant. These aromatics create a savory base that sets the stage for the rest of the dish.

Step 2: Add the Spices

Stir in the red curry paste and curry powder. Cook for 1-2 minutes, allowing the spices to bloom and release their flavors. This step is crucial for developing the curry’s signature aroma and depth.

Step 3: Cook the Chicken

Add the bite-sized pieces of chicken to the skillet, stirring to coat them evenly in the spice mixture. Cook for 5-6 minutes until the chicken is no longer pink on the outside. This step partially cooks the chicken while infusing it with the curry’s robust flavors.

Step 4: Incorporate Vegetables

Next, add the sliced red and green bell peppers and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften but still retain their crunch. This balance of textures elevates the curry’s overall appeal.

Step 5: Add Coconut Milk and Pineapple

Pour in the unsweetened coconut milk, stirring gently to combine it with the other ingredients. Bring the mixture to a simmer, then add the pineapple chunks. These add a sweet-tangy dimension that contrasts beautifully with the creamy sauce.

Step 6: Season and Simmer

Season the curry with fish sauce (if using), brown sugar, and lime juice. Let the curry simmer for 10-15 minutes, allowing the chicken to cook through and the flavors to meld. Adjust the seasoning with salt and pepper to taste.

Step 7: Garnish and Serve

Remove the curry from heat and garnish with freshly chopped cilantro. Serve hot over steamed jasmine rice or with naan bread for a satisfying meal.

How to Serve Coconut Pineapple Chicken Curry

Serving Coconut Pineapple Chicken Curry is as versatile as its flavors. Here are some ideas to elevate your meal presentation:

Steamed Jasmine Rice: This traditional pairing absorbs the rich curry sauce beautifully. For a healthier alternative, try brown rice or cauliflower rice.
Naan or Flatbread: Perfect for scooping up every last drop of the creamy curry. Toast it lightly for added texture.
Side Salads or Raita: A cucumber or yogurt-based side dish cools the palate, complementing the curry’s spice.

For a complete dining experience, consider garnishing the curry with extra cilantro, a drizzle of lime juice, or even toasted coconut flakes. Pair with a chilled mango lassi or iced tea for a refreshing beverage option.

Customizing the Recipe

One of the best aspects of Coconut Pineapple Chicken Curry is its adaptability. Whether you’re cooking for dietary preferences or experimenting with flavors, here are customization tips:

Protein Swaps

Replace chicken with shrimp, tofu, or paneer for a twist. Shrimp cooks quickly and pairs wonderfully with the sweet pineapple, while tofu or paneer caters to vegetarian diets.

Spice Level Adjustments

For a milder curry, reduce the amount of red curry paste or use a mild variety. To ramp up the heat, add fresh chilies or a dash of cayenne pepper.

Vegetable Variations

Incorporate additional vegetables like zucchini, snap peas, or spinach to enhance the nutritional value.

Dietary Modifications

For a vegan version, substitute fish sauce with soy sauce or tamari and use plant-based proteins. Opt for gluten-free soy sauce to cater to gluten sensitivities.

By making these adjustments, you can transform this tropical curry into a personalized culinary masterpiece. Explore more ideas for curry adaptations on Pinterest, where creative recipes abound.

Nutritional Benefits

This curry isn’t just delicious—it’s packed with nutritional benefits:

Coconut Milk: A source of healthy fats, providing energy and aiding nutrient absorption.
Chicken: Lean protein that supports muscle health and keeps you feeling full.
Vegetables: Bell peppers and carrots are rich in vitamins A and C, essential for immunity and skin health.
Pineapple: Loaded with antioxidants and digestive enzymes like bromelain, which aids in digestion.

Moderation is key to enjoying the creamy curry guilt-free. Consider using light coconut milk or reducing sugar for a healthier option. This balance ensures a meal that is as nourishing as it is indulgent.

Storage and Reheating Tips

Leftover Coconut Pineapple Chicken Curry can be just as delicious the next day with proper storage and reheating:

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the curry gently in a skillet over medium heat, stirring occasionally to prevent splitting. Add a splash of water or coconut milk if the sauce thickens too much.

These tips ensure your curry retains its creamy consistency and robust flavor, making it a perfect make-ahead meal.

Common Mistakes and How to Avoid Them

Avoid these common mistakes to make your Coconut Pineapple Chicken Curry flawless every time:

Overcooking Chicken: Monitor cooking times to prevent the chicken from becoming dry. Add it to the skillet only after the spices are blended.
Watery Curry: Ensure the curry simmers uncovered to reduce excess liquid and concentrate the flavors.
Balancing Flavors: Taste frequently during cooking and adjust sweetness, tanginess, or saltiness as needed. Add lime juice sparingly to prevent overpowering the dish.
Vegetable Texture: Cook vegetables briefly to retain their crunch, preventing them from turning mushy.

By keeping these tips in mind, you’ll achieve a restaurant-quality curry every time.

FAQs: Answering Common Questions

1. What type of curry paste works best for this recipe?

Use a Thai red curry paste for authentic flavor. Adjust the amount based on your spice tolerance.

2. Can I use canned pineapple instead of fresh?

Absolutely! Drain the juice to avoid excess sweetness. Fresh pineapple offers a firmer texture, but canned works just as well.

3. How can I make this dish spicier or milder?

For more spice, add fresh chilies or extra curry paste. To tone it down, reduce the curry paste or add more coconut milk.

4. What is a good substitute for fish sauce?

Soy sauce or tamari (for gluten-free diets) are great alternatives that maintain the umami flavor.

5. Can I make this recipe in advance?

Yes! The flavors deepen over time. Prepare it a day ahead and store it in the refrigerator.

Coconut Pineapple Chicken Curry

Author: Christopher

Print Recipe

Description

Coconut Pineapple Chicken Curry is a delightful fusion of sweet and savory flavors, combining the creamy richness of coconut milk with the tropical tang of pineapple chunks. Tender chicken pieces are simmered in a fragrant curry base, enhanced with red curry paste, curry powder, and fresh vegetables like bell peppers and carrots. This dish is a vibrant, one-pan meal that’s perfect for weeknight dinners or special occasions. Serve it over jasmine rice or pair it with naan bread for a truly satisfying experience.

Ingredients

Spice Level Adjustment:
- Adjust the amount of red curry paste to match your spice preference. For a milder version, use less curry paste or opt for a mild variety.
Protein Options:
- Swap the chicken for shrimp, tofu, or even paneer to suit your dietary needs. Each option absorbs the curry flavors beautifully.
Pineapple Variations:
- Use fresh pineapple for a firmer texture and brighter flavor. If using canned pineapple, be sure to drain it well to avoid excess sweetness.
Dietary Substitutions:
- For a vegan or vegetarian version, replace fish sauce with soy sauce or tamari and use a plant-based protein option.
Texture and Consistency:
- Simmer uncovered to thicken the curry sauce. If it becomes too thick, add a splash of coconut milk or water to reach the desired consistency.
Make-Ahead Tips:
- This curry tastes even better the next day as the flavors deepen over time. Store it in an airtight container in the fridge for up to 3 days.
Serving Suggestions:
- Pair with jasmine rice, basmati rice, or even cauliflower rice for a lighter option. Add a side salad or cucumber raita for a refreshing contrast.
Garnish Ideas:
- Fresh cilantro, lime wedges, or toasted coconut flakes add a pop of flavor and enhance presentation.

Instructions

Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and ginger; sauté for an additional 1-2 minutes until fragrant.
Add Spices: Stir in the red curry paste and curry powder, cooking for 1-2 minutes to release the spices’ aromas.
Cook Chicken: Add the chicken pieces to the skillet, stirring to coat them evenly with the spice mixture. Cook until the chicken is no longer pink on the outside, about 5-6 minutes.
Add Vegetables: Incorporate the sliced bell peppers and carrots into the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
Add Coconut Milk and Pineapple: Pour in the coconut milk, stirring gently to combine. Bring the mixture to a simmer, then add the pineapple chunks.
Season: Stir in the fish sauce (if using), brown sugar, and lime juice. Let the curry simmer for 10-15 minutes, allowing the flavors to meld and the chicken to cook through. Season with salt and pepper to taste.
Serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot over steamed jasmine rice or with naan bread.

Notes

Spice Level Adjustment:
- Adjust the amount of red curry paste to match your spice preference. For a milder version, use less curry paste or opt for a mild variety.
Protein Options:
- Swap the chicken for shrimp, tofu, or even paneer to suit your dietary needs. Each option absorbs the curry flavors beautifully.
Pineapple Variations:
- Use fresh pineapple for a firmer texture and brighter flavor. If using canned pineapple, be sure to drain it well to avoid excess sweetness.
Dietary Substitutions:
- For a vegan or vegetarian version, replace fish sauce with soy sauce or tamari and use a plant-based protein option.
Texture and Consistency:
- Simmer uncovered to thicken the curry sauce. If it becomes too thick, add a splash of coconut milk or water to reach the desired consistency.
Make-Ahead Tips:
- This curry tastes even better the next day as the flavors deepen over time. Store it in an airtight container in the fridge for up to 3 days.
Serving Suggestions:
- Pair with jasmine rice, basmati rice, or even cauliflower rice for a lighter option. Add a side salad or cucumber raita for a refreshing contrast.
Garnish Ideas:
- Fresh cilantro, lime wedges, or toasted coconut flakes add a pop of flavor and enhance presentation.

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