Name: Thai Pineapple Curry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 ml coconut milk; 1 tbsp red curry paste ((see notes)); 100 ml water; 150 g ripe pineapple (cut into bite-sized pieces); 300 g chicken ((see notes)); 2 tbsps palm sugar; 1 tbsp fish sauce; 1 prik chi fa (sliced, (see notes)); 5 g sweet basil; 3 kaffir lime leaves (sliced into thin strips)

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This Thai pineapple curry recipe is quick and easy to make with chicken, shrimp, or a protein of your choice. It’s a Thai red curry that’s the perfect spicy dinner for busy weekdays and is best enjoyed with steamed jasmine rice to soak up all that creamy coconut milk sauce.

Close-up of Thai pineapple curry chicken, served in a coconut shell.

In my Thai curry recipes collection, you’ll find a wide range of delicious options for Thai red curry. This versatile dish can be customized with various vegetables and meats. For example, you can try this red curry with pineapple, kabocha squash curry, or an authentic Thai red curry with shrimp.

And when you have guests over, it’s always a good idea to offer some variety. You can’t go wrong with curries! My Thai green curry pork and Thai massaman chicken curry recipes are always a hit. They’re two beloved classic in Thai cuisine.

What is Thai pineapple curry

Thai pineapple curry is a Thai dish that’s made with coconut milk, red curry paste, and fresh pineapple chunks. It’s a spicy-sweet dish that can be customized with other ingredients like chicken or shrimp, as well as vegetables and herbs.

Thai pineapple chicken curry recipe

Okay, folks, I’ve done it again! Yesterday, I made an absolutely delicious curry that was ready in less than 30 minutes, and I’m so happy to share the tasty and easy recipe with you.

If you’re a regular visitor to this Thai food blog, you’ll probably notice how much I adore curry – I mean, they’re just so incredibly delicious, right?? And this pineapple red curry has truly become one of my new favorites.

It’s quite surprising how well those fresh pineapple chunks complement the red coconut sauce. Just like in gaeng phed ped yang, where duck is used, the fresh fruit adds incredible flavor to this chicken curry.

Thai pineapple curry chicken, served in a coconut shell, with Thai red curry paste and jasmine rice in the distance.

In this recipe for Thai pineapple curry with chicken, you don’t have to stick to chicken as the protein. You can use any kind of meat you like, such as pork, beef, or even seafood like shrimp and squid.

You can also add your favorite vegetables that go well in a curry, like green beans, bell peppers, bamboo shoots, and more.

A Thai woman is cooking a traditional Thai curry over charcoal.

Speaking of vegetables, if you enjoy vegetable curries, you’ll probably want to save one of these delicious recipes for later: Thai eggplant curry, vegan yellow curry, and Thai mushroom curry.

As you can see, this Thai pineapple curry is very easy to customize. If you change the meat, be sure to adjust the cooking time accordingly (if necessary). And if you add extra vegetables, make sure they are cooked to your liking before removing the pot from the heat.

Before serving, also taste the pineapple curry sauce. If it’s too spicy, you can try adding some sugar to balance the flavors. This is a very important aspect of cooking Thai food, finding that perfect flavor balance before serving.

Oh, and don’t forget to serve it with a portion of jasmine rice, which helps with the spiciness and pairs wonderfully with the delicious coconut pineapple curry sauce!

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Pineapple – It’s important to use a ripe pineapple fruit to add a natural sweet and tangy flavor to the curry.
Chicken – Slice your chicken thinly so it cooks quickly. Opt for chicken thighs for the best flavor, or chicken breast for a leaner cut.
Prik chi fa – Prik chi fa are large Thai chilies, mild in spice but with lots of chili taste.
Coconut milk – Use full-fat coconut milk for a rich and creamy curry sauce.
Water – Water is used to adjust the consistency of the curry.
Thai red curry paste – Use my homemade Thai red curry paste recipe for authentic flavor. If you’re short on time, go for good quality store-bought alternatives like Maesri or Mae-ploy, available at Amazon.
Palm sugar – Palm sugar adds a caramel-like sweetness, different from white and brown sugar.
Fish sauce – Fish sauce adds a salty flavor and umami.
Sweet basil – This type of Thai basil brings a delicious fragrance.
Kaffir lime leaves – Also known as makrut lime leaves, they’re citrusy and aromatic, enhancing the flavors of the pineapple curry.

How to make Thai red curry with pineapple

Step 1: In a medium-sized wok or pan, pour 1/4 of coconut milk. Set over medium heat and allow it to simmer gently. Continue to cook until you notice the coconut oil beginning to separate from the milk.

Red curry paste fried with coconut milk in a wok.

Step 2: Add the red curry paste to the pan. Stir until the mixture is well combined and becomes aromatic.

Red coconut curry sauce cooking in a wok.

Step 3: Pour in the rest of the coconut milk along with water. Bring the mixture to a boil.

Step 4: Once boiling, add the fish sauce, chicken pieces, kaffir lime leaves, and pineapple chunks. Let the curry simmer for about 5 minutes, or until the chicken is fully cooked, and the pineapple juice has released into the red curry sauce.

Step 5: Taste your curry and add palm sugar to taste, adjusting the amount to ensure it complements the natural sweetness of the pineapple. Make sure your curry is not overly sweet. Also, add chilies and sweet basil, then cook until the palm sugar is fully dissolved. Serve the curry hot alongside freshly cooked rice.

Kitchenware

Measuring spoons and cups
Cutting board and a sharp knife
Thai mortar and pestle (for making red curry paste from scratch)
Large wok or pot
Spatula or spoon for stirring

What to serve with pineapple Thai curry

Serve your Thai coconut pineapple curry with a side of jasmine rice. In Southern Thailand, Thai roti is a popular accompaniment with Thai curry, perfect for soaking up the red coconut curry sauce. Additionally, you can include a side of Thai vegetables stir-fry or tod mun pla, tasty Thai fish cakes.

What to do with leftovers

Storing: Keep any leftovers in an airtight container and store it in the fridge. Your curry will keep for up to 2–3 days.

Freezing: Got more Thai chicken curry with pineapple than you can eat in a few days? Freeze it! Portion your curry into freezer-safe bags or containers and keep it frozen for up to 3 months.

Reheating: Thaw frozen Thai pineapple curry overnight in the fridge if it’s been frozen. Reheat gently on the stove over medium heat, stirring occasionally, until it’s hot all through. Microwave works too for a quick heat-up.

Authentic Thai curry recipes

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