Thai Pineapple Chicken Curry made with red curry paste, coconut milk, fish sauce, pineapple, red bell pepper and fresh basil leaves in just 30 minutes! Perfectly rich and spicy!
We love this Thai Pineapple Curry and it pairs perfectly with Thai Green Papaya Salad for an easy low point takeout meal that’s so easy to make!
Thai Pineapple Chicken Curry
We love Thai food, I’ve been posting it on both Cooking with Points and it’s sister site (non Weight Watchers friendly) Dinner, then Dessert. Curries are a staple of Thai cuisine and this one was delicious, easy and perfect for Weight Watchers.
One of the biggest reasons Thai food isn’t Weight Watchers friendly is that it is full of coconut milk. Instead of using full fat coconut milk, we are using light coconut milk, and we are only using 1 cup of it instead of the whole can.
We also are pumping up the flavors of the dish by cooking the red curry paste in oil before whisking in the coconut milk. We do this because it intensifies the flavors of the curry. Please be careful when cooking with prepared curry paste. If you are using a concentrated version of curry paste please do NOT use ¼ cup of it. Start with just one tablespoon and once the coconut milk is added in you can adjust to taste.
What are Thai Curry Leaves?
Thai curry leaves include kaffir lime leaves, thai basil leaves (fresh) and thai basil (jarred), pandan leaves and curry leaves. Once cooked, these curry leaves are in fact edible, but not generally eaten. You can purchase them fresh in ethnic markets and can be frozen and used without defrosting.
The chicken in this recipe is cooked in the curry coconut milk mixture, this avoids needing oil to cook the chicken. You can also add more vegetables to the curry, we personally love adding in steamed or roasted sweet potato chunks.
We also love serving this dish with steamed cauliflower rice. One of my favorite ways to serve it is to use 2 teaspoons of canola oil to toast the cauliflower before steaming it. It adds a ton of flavor and give it a bit more of a chew when eating, so it’s more rice-like.
- 2 teaspoons canola oil
- 1/4 cup red curry paste if using concentrated use 1 tablespoon
- 1 cup light coconut milk
- 3 chicken breasts boneless skinless - sliced thinly
- 3 kaffir lime leaves optional
- 1/4 cup thai basil leaves optional
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 yellow onion sliced thinly
- 1 red bell pepper sliced thinly
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 cups pineapple chunks
- Heat the saucepan on medium high heat and add the canola oil.
- Add the curry paste and whisk well, cooking it for 1-2 minutes until it starts to get foamy.
- Add in the coconut milk and whisk well.
- Add in the red bell pepper, cornstarch mixture and pineapple chunks and cook until the sauce thickens, 2-3 minutes.