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Thai Chicken Curry with Pineapple

Spartan1977

"This chicken curry is made with coconut milk and sweetened with pineapple."
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Ingredients

1 h servings 409 cals
Original recipe yields 4 servings

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Directions

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  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Nutrition Facts


Per Serving: 409 calories; 28.4 g fat; 18.3 g carbohydrates; 23.1 g protein; 69 mg cholesterol; 868 mg sodium. Full nutrition

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Reviews

Read all reviews 85
  1. 104 Ratings

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Most helpful positive review

I submitted this recipe, so keep in mind the rating is biased...unfortunately the editors took out my notes from the original submission, but I think there are a couple of things that will help ...

Most helpful critical review

I'm not sure what kinds of Thai curry some of these 5 star reviewers have had, but based on what my mother's Thai friends have made for me, this doesn't even come close - lol. That said, it's n...

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I submitted this recipe, so keep in mind the rating is biased...unfortunately the editors took out my notes from the original submission, but I think there are a couple of things that will help ...

Great recipe! Tastes like restaurant curry. It is important to TRIPLE the curry paste and curry powder. I first made it with the recipe proportions and it was bland. To fix the batch, I repea...

I LOVE this recipe! I have added straw mushrooms before or substituted chicken for tofu and chickenbroth for vegetable broth. It is still delicious! (when substituting tofu: drain tofu, put betw...

I LOVED LOVED LOVED this - tasted just like when we were in Thailand (or the closest I've come since then, anyway). Thank you for sharing! The only change I made was to substitute chicken breas...

I'm not sure what kinds of Thai curry some of these 5 star reviewers have had, but based on what my mother's Thai friends have made for me, this doesn't even come close - lol. That said, it's n...

This was my first attempt with this type of food, and I followed the recipe. I will use a bit more paste next time because I prefer med/spicy, but this was easy and VERY good!

Very good curry chicken!! Thanks so much for this recipe. Used chicken breasts because that is what I had on hand. I followed the recipe exactly & it was perfect. Served over brown rice. Nex...

My husband is a "don't do anything to the meat, just leave it alone" kind of guy so whenever I get a thumbs up on a creative recipe, it's a keeper! This was great! Didn't have peas, subbed fre...

Nice mix of spice and sweet...even after I added more...and more green curry paste and powdered curry late in the game. I used bean sprouts, brocolli, shitake mushrooms, green pepper, carrot, gr...