Thai Pineapple Chicken Curry Recipe
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home.
Enjoy this Thai chicken curry with rice, noodles, or flat bread. This curry is made with coconut milk and sweetened with pineapple.
I didn't exactly follow the recipe, but with the member reviews it was definitely a 5! I made(good for 2 healthy servings)it with 1 can coconut milk and 2 tsp. green curry paste,followed review about mixing curry with vegetable oil first. Used shrimp and ~6 oz. frozen vegetables, used member advice to thicken (2 tbs. flour with 2 tbs. water- mix in cup and then add to sauce at end if not thick enough for you)and added pineapple at very end! Plan on adding a little garlic, basil, and fish sauce next time- Then it just might be perfection!
i changed a few things... it was very very delicious! first of all, i used sliced water chestnuts instead of bamboo shoots cos that is what i had on hand and i am not a huge fan of bamboo anyway. secondly, only one can of coconut milk and i did thicken it the last 5 or 7 minutes. i didn't want to use the pineapple chunks so i used about 3/4 cup of pineapple juice and about 2 tbsp of cornstarch to thicken the juice. added all to the curry mix and let it simmer the last 5 to 10 minutes. mmmm. i also left out the peppers since we are allergic to them. as for the red curry paste, i have to agree...i got mine at the local grocery (i live in hawaii and the asian choices are many) so i only used about 1.5 tbsp of the red curry paste. it was plenty. i may add another 1/2 tbsp next time i make this dish just to add a little fire to the dish. also, i served it with fried rice rather than white, because that is what my family wanted. this was as good as the yellow chicken curry i had at a local thai place in k
I should have paid closer attention to the other reviews re:concentrated curry paste. We ended up with Defcon-5 level spicy curry! I ended up draining the chicken and veggies with just a little bit of sauce and adding another plain can of Lite Coconut milk to bring the spiciness down to a level we could handle. Other than my misstep with the curry paste, this was really excellent and I look forward to making it again.
This was awesome. I made it pretty much exactly like the directions said, except I only used 1 Tbsp of curry paste, and I was really glad I did. It was perfect - if I'd used any more curry it would have been too spicy for me. My husband loved it, too, even though he normally doesn't like bell peppers. The only thing I'd change next time is that I'd use the whole 20oz. can of pineapple instead of just 1 Cup. I will definitely be making this again. Especially since I have half an onion and half of two bell peppers left! :)
this is almost exactly like my favorite thai dish from the thai house in orlando called "crazy meat". it can be made with chicken, pork, beef, shrimp, tofu or just plain veggies. i reccomend scaling this recipie down to 3 servings, but then adding a full can of bamboo shoots, 8oz can of pineapple, and full bell peppers/onion. i also added unsliced mushrooms and next time will add thin cut carrots. i like this dish REALLY spicy, so i added some red curry powder to taste. cut your meat into super thin strips. i like to use the soupy remains to pour over rice like a rice soup...the soupier the better. id say this made about 6 large servings after i scaled to 3.
Great recipe! For vegans: I used "Gardein chick'n scallops." I only used 1 can of coconut milk, doubled the amount of peppers and onions, also added 5 small potatoes, some peanut butter and tofutti, and cashew nuts.
OMG This is THE BEST Thai Curry dish I've EVER eaten!!! Even my DH loved it, and he normally doesn't like curry or Asian food very much. The only think I did differently is the amount of spice. The red curry paste I have is pretty strong, and from past experiences I knew 1/4 cup would be way too much (I didn't even have that much anyway!) So I used 1 Tbs of curry paste. Since I wanted DH to eat it, I balanced the fish sause to 1 Tbs as well. I all of both peppers, so I will need to double the amount of chicken next time (there will be plenty of sauce for that.) I also added about 1 Tbs of corn starch to some 1/4 cup of chicken stock to thicken the sauce just a bit. I think it would also be good with baby corn!