Name: Pineapple Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 2 tablespoons vegetable oil; 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2-3 tablespoons Thai red curry paste (adjust to taste); 1 red bell pepper, sliced; 2 cups fresh pineapple chunks (or canned, drained); 1 can (14 oz) coconut milk; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; Fresh Thai basil leaves, for garnish; 2-3 Thai chilies, sliced (optional for extra heat)

Instructions

Prepare the chicken

Season chicken pieces with salt and pepper. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown on all sides, about 6-7 minutes. Remove chicken and set aside.
Create the curry base

In the same pan, add onions and cook until softened, about 3 minutes. Add garlic and ginger and sauté for 1 minute until fragrant. Stir in the red curry paste and cook for 2 minutes to release the flavors.
Build the curry

Return the chicken to the pan. Add red bell pepper slices and pineapple chunks. Stir to combine all ingredients and coat with the curry paste mixture.
Add liquids and simmer

Pour in the coconut milk and bring to a gentle simmer. Add fish sauce and brown sugar. Reduce heat to low-medium and simmer uncovered for 15-20 minutes, or until sauce thickens slightly and chicken is fully cooked.
Balance flavors

Stir in lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
Finish and serve

Remove from heat and garnish with fresh Thai basil leaves and sliced chilies if using. Serve hot over steamed jasmine rice.

Pineapple Chicken Curry

Ingredients

Instructions

Nutritional Information