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Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.


Recipe Summary

20 mins
25 mins
45 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.

  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • Taste and adjust seasonings in curry before serving over cooked rice.

Cook's Notes:

You can use a chopped fresh pineapple instead of canned. Just add 2 teaspoons of white sugar, or to taste.

You can add coconut milk and reduce the water by 1/2 for a nice coconut rice.

Nutrition Facts

622 calories; protein 21.2g; carbohydrates 92.7g; fat 18.4g; cholesterol 32.3mg; sodium 367mg. Full Nutrition