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Thai Pineapple Chicken Curry

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!
Yield 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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 chicken, basil and lime leaves (if using), fish sauce, sugar and onion and cook for 5-7 minutes or until the chicken is cooked.
  • Add in the red bell pepper, cornstarch mixture and pineapple chunks and cook until the sauce thickens, 2-3 minutes.


Serving: 1/6th recipe | Calories: 169kcal | Carbohydrates: 23.6g | Protein: 18.8g | Fat: 11.6g | Saturated Fat: 7.7g | Cholesterol: 55mg | Sodium: 748mg | Fiber: 1.2g | Sugar: 19.7g