This homemade Thai red curry recipe is so easy, you won't even think about ordering takeout tonight.
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.
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:
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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.
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 Card
Thai Red Curry with Chicken and Pineapple
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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
Instructions
- Heat oil in a large non-stick skillet oven medium-low heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the bell pepper and cook for 2-3 minutes.
- Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
- Empty the content of the pan into a bowl, and set aside.
- 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.
- 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.
- Reduce the heat to medium-low, then return the onion mixture to the pan.
- Add the pineapple and cook for 1 minute.
- Add the curry paste, stir to combine it with the other ingredients, and cook for 1 minute.
- Add the coconut milk, chicken stock. Simmer the sauce until thickened, about 10-15 minutes.
- Taste the sauce. Add the ginger and chile, if using.
- Add the sugar, soy sauce, fish sauce, lime juice, basil and salt. Cook for another few minutes. Taste again to check the seasoning.
- Add the chicken, and cook until the meat is no longer pink. (Be careful not to overcook the chicken.)
Notes
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Joshua Shearer says
Loved this, replaced the red Thai chile with a habanero, tasted great. Would highly recommend.
Shareba says
I'm glad you enjoyed it Joshua!
Linda Newsome says
Yum! And easy too!! Kids loved it . Is a hit 🙂
Shareba says
I'm so happy to hear that Linda! Thanks for letting me know!
Anna (Hidden Ponies) says
I've been working on behind the scenes blog stuff too...so not fun, but feels so good to check things off the list. This curry sounds amazing, something totally different for us! I may have to try it for a date night since I think my kids would be unimpressed 🙂
Shareba Abdul says
The back-end of blogging can be such a drag. I agree though, it does feel good to check things off my list!
Fareen says
This sounds delicious! Can't wait to try it!
Shareba Abdul says
I hope the recipe works out for you 🙂
Angie @ FridayCakeNight says
It sure has, can't believe December is right around the corner. I'm going to try this soon - I've never made curry anything (gasp) 🙂
Shareba Abdul says
If you do try it, let me know how it turns out! I want to try your cinnamon buns 😛
jess meddows says
This looks fantastic, Sheraba! We're living in Thailand temporarily, so Thai red curries are a staple meal for us lately. I'll have to try yours out for my husband at home. 🙂
Shareba Abdul says
Thanks Jess! Living in Thailand would be such a neat experience. I'm hope you're eating all kinds of delicious food there!
Stephanie says
This looks divine. Pinning and putting on the menu.
Cheers!
Shareba Abdul says
Thanks for stopping by Stephanie!
Candice | Everybpdy Loves Pretty says
This looks so delicious!! Great photos, you make it look amazing!!
Shareba Abdul says
Thank you so much Candice! I'm glad you stopped by 🙂