Thai chicken curry with pineapple and tomatoes

    55 min

    This fruity chicken curry with pineapple and tomato simmers in a flavourful rich sauce with coconut milk. Serve over rice.

    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 350g chicken breast fillet, diced
    • 3 to 4 tablespoons curry powder
    • 1 onion, chopped
    • 1 (5cm) piece fresh ginger, peeled and minced
    • 5 to 7 cherry tomatoes, halved
    • 1 tin pineapple, chopped
    • 1 tin coconut milk
    • fish sauce to taste
    • sugar to taste
    • juice of 1 lemon

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat olive oil in a wok or large frying pan and cook and stir chicken until no longer pink in the middle. Season with half of the curry powder, set aside and keep warm.
    2. Over a medium heat, add onion and ginger and cook and stir for 2 minutes. Add tomatoes and pineapple and season with the remaining curry powder. Pour in coconut milk and simmer for about 7 to 10 minutes.
    3. Add the chicken and warm through. Season with fish sauce, sugar and lemon juice to taste. Serve with jasmine rice.

    Recently viewed

    Reviews & ratings
    Average global rating: