This vibrant and flavorful dish combines tender chicken with sweet pineapple and aromatic spices for a perfect balance of savory and tropical tastes. It's an easy way to bring a taste of Thailand to your dinner table any night of the week.
Start by heating the curry powder and curry paste in a saucepan over medium-low heat. Stir them around for a couple of minutes until you can really smell those spices coming to life. Then, pour in the coconut milk and give everything a good mix. Add the fish sauce, brown sugar, and about a cup of chicken stock, stirring to combine.
Next, toss in the chicken thighs along with the peas, peppers, and carrots. Turn the heat up to medium-high and bring the mixture to a gentle boil. Once it’s bubbling, lower the heat and let it simmer gently for around 25 minutes, or until the chicken is cooked through.
While that’s simmering, whisk together a tablespoon of cornstarch with a couple of tablespoons of cold chicken stock until smooth. Stir this into the curry to help thicken the sauce. Finally, add the pineapple chunks and cook everything together for another 5 minutes, until the sauce has nicely thickened and everything is heated through.
- Use fresh pineapple for the best natural sweetness and texture.
- Simmer the curry gently to keep the chicken tender and juicy.
- Adjust the chili level to suit your heat preference, adding more or less as needed.
This dish perfectly balances sweet, spicy, and savory flavors for a vibrant meal. The pineapple adds a juicy brightness that complements the rich curry sauce. It’s a great way to enjoy bold Thai-inspired tastes at home.
Serve with steamed jasmine rice or coconut rice to soak up the flavorful sauce. A side of fresh cucumber salad or lightly sautéed greens will add a refreshing contrast. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This curry can also be frozen for up to 1 month; thaw overnight before reheating.
