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Luscious Thai Chicken Pineapple Curry

This recipe crafts a delightful Thai chicken and pineapple curry, featuring tender chicken breast simmered in rich coconut milk with red curry paste, aromatic ginger and garlic, sweet pineapple, bamboo shoots, and cherry tomatoes. It's a harmonious blend of sweet, spicy, and savory flavors, perfect for a vibrant main course.
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Course lunch/dinner
Cuisine south east asian
Servings 4 people
Calories 1098 kcal

Equipment

  • 1 Chef's knife For chopping and dicing ingredients
  • 1 Cutting Board
  • 1 Large Pot or Dutch Oven For cooking the curry
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 2 chicken breast
  • 1 cup / 226 grams fresh pineapple bite-size pieces
  • 1/2 cup / 125 ml bamboo shoots
  • 160 grams / 12 red cherry tomatoes
  • 2 Tbs/ 30 ml red curry paste
  • 1 tablespoon / 15 ml grated ginger
  • 2 garlic cloves minced
  • 1 1/2 tablespoons / 22.5 ml fish sauce
  • 1 teaspoon / 5 ml sugar if using canned pineapple omit
  • 1/2 cup bouillon cube or ½ chicken broth (vegetarians can use veget
  • 250 cups ml / 1 coconut milk
  • 1 tablespoon / 15 ml oil
  • 1/2 teaspoon / 2.5 ml turmeric
  • 1 red pepper sliced , extra spicy optional
  • Fresh Cilantro or Basil leaves to garnish optional

Instructions
 

  • Prepare Ingredients: Dice chicken breast into bite-sized pieces, chop fresh pineapple, slice red pepper, mince garlic, and grate ginger.
  • Heat oil in a large pot or Dutch oven over medium heat.
  • Add red curry paste and sauté for 1-2 minutes until fragrant, allowing it to bloom.
  • Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
  • Add the diced chicken breast and cook, stirring, until lightly browned on all sides.
  • Pour in coconut milk and chicken bouillon/broth. Add fish sauce, turmeric, and sugar (if using fresh pineapple). Bring to a gentle simmer.
  • Add bamboo shoots and sliced red pepper. Continue to simmer for 8-10 minutes, or until chicken is cooked through and vegetables are tender-crisp.
  • Stir in the bite-sized pineapple pieces and cherry tomatoes. Cook for an additional 2-3 minutes, just until warmed through.
  • Taste and adjust seasoning with additional fish sauce or sugar as needed to achieve your desired balance.
  • Garnish with fresh cilantro or basil leaves, if desired, and serve hot with steamed rice.

Notes

For optimal flavor, always use fresh pineapple; if using canned, omit the added sugar as it's typically sweeter. When sautéing the red curry paste, allow it to 'bloom' in the oil for a minute before adding other aromatics; this deepens its fragrance and flavor. Be mindful not to overcook the chicken breast, as it can quickly become dry and stringy. Simmer just until cooked through. Adjust fish sauce and sugar to achieve that perfect balance of salty, sweet, and umami characteristic of Thai cuisine. A final garnish of fresh cilantro or basil is essential for both vibrant color and a burst of fresh aroma.