In Search Of Yummy-ness

  • Recipes
  • Cooking
  • Seasonal Living 🌱
  • Subscribe
  • About
menu icon
go to homepage
  • Recipes
  • Cooking
  • Seasonal Living 🌱
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Cooking
  • Seasonal Living 🌱
  • Subscribe
  • About
×
In Search Of Yummy-ness » Recipes » Main Dishes

Thai Red Curry with Chicken and Pineapple

Updated: July 11, 2025 • Published: November 21, 2018 by Shareba Abdul • 38 Comments

4.5 from 32 votes
JUMP TO RECIPE

Share or Save for Later ⤵

485 shares
  • 100

This homemade Thai red curry recipe is so easy, you won't even think about ordering takeout tonight.

Thai Red Curry with Chicken, Pineapple and Peppers | In Search Of Yummy-ness

One of my favourite take-out dishes is Thai red curry with chicken and pineapple. I used to order it all the time from a local mom-and-pop restaurant, but sadly that placed closed down a while ago.

I realized that I'd have to figure out how to make this dish at home, since I no longer had any good take-out options. I went out and bought a bottle of Thai red curry paste (more on this in a moment), and set out to recreate the dish in my own kitchen.

Thai red curry recipe with chicken, pineapple and peppers. | InSearchOfYummyness.com

This recipe is pretty much a one-pot meal, except that you do have to take ingredients in and out of the pot so you'll end up dirtying a bowl or plate in addition to the pot.

The reason I chose to write the recipe this way is to avoid overcooking the chicken, while still giving it a chance to brown a bit.

I don't know about you, but I find chicken breast to be extremely bland and boring, and while this Thai red curry sauce is pretty tasty, I still prefer to get some colour on my chicken before mixing all of the ingredients together.

A Note About Thai Red Curry Pastes:

Thai Red Curry Paste Options | InSearchOfYummyness.com

I realize that curry enthusiasts will be horrified at the idea of using a pre-made curry product. I understand why - it's hard to beat the flavours of fresh spices. That being said, I also appreciate the convenience of the pre-made product, so I decided to make the bottled curry paste work for me.

It is important to note, though, that the level of spiciness can vary greatly from brand to brand, and you may not like as much spice as I do.

I've outlined my recommendations for the 3 most common brands that I could find in the photo above. Try adding a small amount of paste to the pan, and then taste it. If it's not flavourful enough for you, add a little bit more. Keep going until you find the amount that works for you.

Thai Red Curry with Chicken and Pineapple, served with white rice | InSearchOfYummyness.com

This Thai red curry dish is spicy, but it's favourful too. The best part is that you can easily adjust the flavours in this dish to suit your preference. So, if you really want a burn-your-face-off level of heat, you can have it!

I like to make this with fresh pineapple, but I buy the pre-cored stuff from the supermarket because I don't want to deal with peeling and coring a whole pineapple during the week.

If you want, you can try this with canned pineapple, but I'd make sure it's either canned in water or be sure to drain off any syrup before adding it to the dish. Sugary pineapple might not be so tasty!

The last little tip was actually suggested by a reader named Eric. Make sure to shake (or stir) your coconut milk before adding it to the dish! Coconut milk tends to separate in the can, with the water sitting on top of the milk solids.

I like to open the can, throw it into a bowl, give it a good stir, and then measure out what I need. The leftovers get wrapped and put into the fridge to be used another day. 

If you try making this dish at home, let me know how it turns out!

Recipe

Created By: Shareba Abdul

Thai Red Curry with Chicken and Pineapple

4.47 from 32 votes
Chunks of fresh pineapple add brightness and acidity to this spicy Thai red curry dish.
Print Recipe SaveSaved!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings: 4 servings
Calories: 470
Ingredients Method Nutrition Notes

Ingredients  

  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 cup red bell pepper, cut into ½" pieces
  • 3 cloves garlic, finely chopped
  • 1½ pounds boneless chicken, cut into 1" pieces
  • 2 cups fresh pineapple, cut into ½" pieces
  • 1½ tablespoons Thai red curry paste*, adjust amount to taste
  • 1 can, 14 oz coconut milk
  • ¾ cup chicken stock
  • 1 small red Thai chile, finely sliced, optional
  • 1- inch knob fresh ginger, grated
  • 1 teaspoon brown sugar
  • ½ teaspoon mushroom soy sauce
  • 1 tablespoon fish sauce
  • ½ teaspoon fresh lime juice
  • 8 fresh basil leaves
  • salt, to taste

Method
 

  1. Heat oil in a large non-stick skillet oven medium-low heat.
  2. Add the onions and cook until softened, about 5 minutes.
  3. Add the bell pepper and cook for 2-3 minutes.
  4. Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
  5. Empty the content of the pan into a bowl, and set aside.
  6. Place the pan back on the heat, and add a bit more oil if the pan seems dry. Turn the heat up to medium-high.
  7. Once the pan is hot, add the chicken. Brown the chicken on all sides, without cooking it fully. Remove the chicken from the pan and set aside.
  8. Reduce the heat to medium-low, then return the onion mixture to the pan.
  9. Add the pineapple and cook for 1 minute.
  10. Add the curry paste, stir to combine it with the other ingredients, and cook for 1 minute.
  11. Add the coconut milk, chicken stock. Simmer the sauce until thickened, about 10-15 minutes.
  12. Taste the sauce. Add the ginger and chile, if using.
  13. Add the sugar, soy sauce, fish sauce, lime juice, basil and salt. Cook for another few minutes. Taste again to check the seasoning.
  14. Add the chicken, and cook until the meat is no longer pink. (Be careful not to overcook the chicken.)

Nutrition (per serving)

Calories: 470 kcalCarbohydrates: 21 gProtein: 30 gFat: 30 gSaturated Fat: 8 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 12 gTrans Fat: 0.1 gCholesterol: 168 mgSodium: 595 mgPotassium: 642 mgFiber: 3 gSugar: 13 gVitamin A: 2287 IUVitamin C: 93 mgCalcium: 51 mgIron: 2 mg

Notes

Serve with white rice, jasmine rice or basmati rice.
Make sure you have prepared all of your ingredients before you start. If you take too long to add ingredients to the skillet, you run the risk of burning or over-reducing your sauce.
You may need to adjust the amount of red curry paste that you use. The level of spiciness varies from brand to brand, and your tolerance for heat may be different than mine. Start with a small amount and increase it until you get the flavour you want.
Updated Nov. 21, 2018

Tried this recipe?

Let me know how it was!

More Main Dishes

  • A bowl full of a rice dish known as trinidad pelau.
    Trinidad Pelau with Chicken
  • A pot of White Turkey Chili with white beans and jalapeños.
    White Turkey Chili
  • Chicken Tinga Sandwich
  • Tex-Mex Chicken Burger Recipe

Comments

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe:




  1. LindaO says

    July 11, 2025 at 9:40 pm

    Hahaha, I realized I made this before after I posted my review, I saw the last one was from me too. Evidently I really liked your recipe!! This time using fresh pineapple made a big impression.

    Reply
    • Shareba Abdul says

      July 12, 2025 at 1:06 am

      LOL! No worries! Thank you for coming back to the recipe and letting me know how it went the second time around. Your continued support means a lot!

      Reply
  2. Linda O says

    July 11, 2025 at 9:34 pm

    YUM! This was excellent! We liked our Thai take-out near us for some 20 yrs., then they sold...the new owner's recipes not even close. BUT, this recipe was better than the old regime. No changes except I added a 1/2 Tb. of 'Better than Bouillon' veggie stock to a weak homemade 3/4 Cup chicken stock ! I only wish there were leftovers! Thank you for sharing!

    Reply
    • Shareba Abdul says

      July 12, 2025 at 1:08 am

      I’m thrilled to hear that my recipe is filling that take-out void for you! 😊

      Reply
  3. LindaO says

    April 09, 2025 at 8:08 pm

    This was delicious. It was fresh tasting and came together rather quickly. I had to use canned pineapple (no sugar added). I left out the extra peppers. My red curry was plenty spicy! and liberal amounts of Thai Basil.

    Reply
    • Shareba Abdul says

      April 10, 2025 at 4:32 pm

      So glad you liked it! Sounds like you made it work perfectly with what you had on hand, too. Thanks for giving it a try and taking the time to leave a comment!

      Reply
« Older Comments
A photo of Shareba Abdul, founder of In Search Of Yummy-ness.

Hi, I'm Shareba!

I’m a home cook with a culinary arts certificate who shares seasonal comfort food recipes and cozy living inspiration.

Read More About Me

Seasonal Recipes

  • Bowl of Apple Crisp with Oats and Pecans covered in a scoop of ice cream with a spoon.
    Apple Crisp with Pecans
  • A blue plate with three folded pumpkin crepes on it. The crepes are topped with chocolate syrup and chopped pecans.
    Pumpkin Crepes
  • A slice of pumpkin pie made with a graham cracker crust topped with a dollop of fresh whipped cream on a matte white plate.
    Pumpkin Pie in Graham Cracker Crust
  • Four roasted chestnuts on a baking tray with salt sprinkled on them.
    How to Roast Chestnuts in the Oven

Popular Recipes

  • A close up of a clear cup containing a mexican corn mixture.
    Mexican Corn Cups (Esquites or Elote en Vaso)
  • A square plate filled with tuna carpaccio and capers.
    Tuna Carpaccio with Lime
  • A stuffed mushroom filled with melted brie and crunchy Panko breadcrumbs.
    Stuffed Mushrooms with Brie
  • Persian rice on a green platter topped with crispy potato tahdig and tart barberries.
    Persian Rice with Potato Tahdig

Footer

In Search Of Yummy-ness Logo. Text says "In Search Of Yummy-ness".
↑ back to top

Explore

  • Recipe Index
  • Subscribe
  • Newsletter Archive
  • Links and Offers
  • My Favourite Gardening Supplies

About

  • About
  • Privacy Policy
  • Disclosures and Copyright
  • Terms of Service
  • Accessibility Policy
  • Contact

Copyright © 2025 • In Search Of Yummy-ness • All Rights Reserved • This website generates income via ads, affiliate links and sponsored posts. Which means that if you click on a product link, we may receive a commission in return. Please read our privacy policy and disclosures for more information.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required