Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry

World Cuisine Asian Thai

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. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Servings per recipe: 6
Calories per serving: 623
Preparation time: 15m
Total cooking time: 50m


  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 1/4 cup red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves - cut into thin strips
  • 3 tablespoons fish sauce
  • 1/4 cup white sugar
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, drained


  • 1   Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  • 2   In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • 3   Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrion facts:

Total Fat 34.5g 53%
    Saturated Fat 25.0g  
Cholesterol 20mg 7%
Sodium 781mg 31%
Potassium 546mg 15%
Total Carbohydrates 77.5g 25%
Dietary Fiber 3.5g 14%
Protein 20.3g 41%
Sugars 16g  
Vitamin A 374IU  
Vitamin C 27mg  
Calcium 65mg  
Iron 7mg  
Thiamin 0mg  
Niacin 10mg  
Vitamin B6 0mg  
Magnesium 112mg  
Folate 143mcg