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Thai Chicken Pineapple Curry

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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 169 kcal
Author Sabrina


  • 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


  1. Heat the saucepan on medium high heat and add the canola oil.
  2. Add the curry paste and whisk well, cooking it for 1-2 minutes until it starts to get foamy.
  3. Add in the coconut milk and whisk well.
  4. 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.
  5. Add in the red bell pepper, cornstarch mixture and pineapple chunks and cook until the sauce thickens, 2-3 minutes.
Nutrition Facts
Thai Pineapple Chicken Curry
Amount Per Serving (1 /6th recipe)
Calories 169 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
Saturated Fat 7.7g39%
Cholesterol 55mg18%
Sodium 748mg31%
Carbohydrates 23.6g8%
Fiber 1.2g5%
Sugar 19.7g22%
Protein 18.8g38%
* Percent Daily Values are based on a 2000 calorie diet.