Pineapple & Coconut Chicken Curry marries creamy coconut curry base with the sweetness of pineapples for a curry dish that is out of this world.
I love it served with Basmati rice as it really tends to highlight the creaminess of this curry!
Just a note, I have updated the post temporarily with a stock image of pineapple chicken curry just because this is one of my oldest posts and the photos were terrible. Just for the sake of being transparent, here is one of the original photos:
I am hoping to update this post with new photos but usually when I make this nobody wants to wait around for me to photograph it!
Anyway, the photo is pretty accurate aside from the chili pepper rings, although they would make a delicious addition to this dish.
Pineapple & Coconut Chicken Curry
Ingredients:
2 tbsp Vegetable Oil
3 tbsp Curry
2 cloves minced garlic
3-4 lbs Boneless Chicken Thighs
1/2 Red Bell Pepper, cut in strips
1/2 Yellow Bell Pepper, cut in strips
1 Medium Onion, cut in strips
1 can Pineapple Chunks, drained
1 can premium coconut milk (I like Rooster Brand, Gold… you want it to be more cream than water.)
Directions:
Heat Oil over Medium Heat then add garlic and curry stirring constantly for about 1 minute until both darken slightly.
Add chicken and stir to coat chicken. Cook the chicken through, about 7 minutes.
Add Peppers, Onion, and Pineapple and stir. Cook, stirring occasionally for 10 minutes or until vegetables start to soften.
Add Coconut milk and bring to a boil then turn down to a simmer and allow to cook until sauce thickens.
Serve over Prepared Rice.
Pineapple & Coconut Chicken Curry
This is a creamy Thai inspired chicken curry.
Ingredients
- 2 tbsp Vegetable Oil
- 3 tbsp Curry
- 2 cloves minced garlic
- 3-4 lbs Boneless Chicken Thighs
- 1/2 Red Bell Pepper, cut in strips
- 1/2 Yellow Bell Pepper, cut in strips
- 1 Medium Onion, cut in strips
- 1 can Pineapple Chunks, drained
- 1 can premium coconut milk, I like Rooster Brand, Gold... you want it to be more cream than water.
Instructions
- Heat Oil over Medium Heat then add garlic and curry stirring constantly for about 1 minute until both darken slightly.
- Add chicken and stir to coat chicken. Cook the chicken through, about 7 minutes.
- Add Peppers, Onion, and Pineapple and stir. Cook, stirring occasionally for 10 minutes or until vegetables start to soften.
- Add Coconut milk and bring to a boil then turn down to a simmer and allow to cook until sauce thickens.
- Serve over Prepared Rice.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Enjoy!
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.