Thai chicken curry with pineapple

    1 hour

    This chicken curry is made with coconut milk and sweetened with pineapple.

    106 people made this

    Serves: 4 

    • 2 teaspoons curry powder
    • 1 teaspoon Thai curry paste
    • 1 (400g) can coconut milk
    • 2 tablespoons fish sauce
    • 1 tablespoon dark brown sugar
    • 250ml chicken stock
    • 4 chicken thighs, cut into bite size pieces
    • 75g frozen peas
    • 75g chopped green pepper
    • 60g chopped carrot
    • 1 tablespoon cornflour
    • 2 tablespoons chicken stock
    • 125g chopped fresh pineapple

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar and 250ml chicken stock.
    2. Place the chicken thighs, peas, peppers and carrots into the saucepan with the curry sauce. Bring the mixture to the boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
    3. Whisk together 1 tablespoon of cornflour with 2 tablespoons of cold chicken stock. Stir cornflour mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

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    Reviews in English (93)


    Something else. Added some spring onions! Delicious curry and very easy.  -  10 Sep 2010


    Spicy with lots of lovely flavours. Make sure you have a beer to hand!  -  10 Sep 2010


    Very tasty typical Thai dish. I added a few green chillis plus a teaspoon of powdered chilli.  -  12 Sep 2015