This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Thai Pineapple Chicken Curry

jasmine rice

water

red curry paste

coconut milk

chicken breast

fish sauce

white sugar

bamboo shoots, drained

red bell pepper, julienned

green bell pepper, julienned

pineapple chunks, drained

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.


In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.


Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.


Excellent, thank you for this great dish!  I've made Thai curries before, so I made a few minor alterations.  First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat.  Stir in the red curry paste and stir briskly, until it "foams".  Add the coconut milk, then add chicken.  Cook on high heat for about 4 minutes.  Add the veggies and cook another 3-4 minutes.  The recipe here calls for cooking the veggies too long: remember that in the traditional Thai and Chinese cuisine, they don't cook the veggies until they mush, there is still some crispness left.  This is a keeper!!!!  Oh, and I omitted the sugar; if I were to add sweetness, would just use the pineapple juice.

Update: Second time making this dish.I almost forgot how great this dish is. TIP*If you like a thicker sauce try making a paste/slurry by mixing 2 TBS.flour with 2TBS water and mix well.Then stir it into the sauce towards the end. It thickens up beautifuly! I remembered thinking it was way to soupy the last time i made it so this time i only used one can of coconut milk.The sauce was quit thin so being that i only used 1 can of coconut milk, i combined 1 TBS. flour with 1TBS water and stired it into the sauce towards the end . IT WAS SOOOOO good!! REVIEW FROM APRIL 17 2006: DELICIOUS!!Made this for dinner tonight. Thank heavens i read other reviews and didnt use 1/4 of concentrated curry, which is the one i ended up buying. I used about 1 TBS  and it was just about the perfect level of spiciness for me. I cant even begin to imagine what 1/4 cup would have done!! I think i would have to literally call the Fire DPT! I could only find green curry so thats what i bought. I believe thats what they use in alot of thai dishes anyway. I would definitely make this again!!

MAKE SURE YOU HAVE THE RIGHT FISH SAUCE!!  The first time I made this, it was a disaster.  I used very concentrated fish sauce and it smelled awful!  The second time, was with A Taste of Thai fish sauce and it was amazing!!!  I added extra pineapples because I really like the sweet zing they add to the dish

On the curry paste, if you bought it at a specialty grocer you probably have ready to use or prepared curry paste, in which case a 1/4 cup will result in very mild and subtle flavor.  But if you bought it at the supermarket, you probably have "concentrated" curry paste, in which case, 1/4 cup is way TOO MUCH.  Check your label.  I thought the sauce was too thin and next time I will try some corn starch.

This recipe was awesome.  I made it for my inlaws last night and everyone raved about it.  I did make a couple of changes.  I used three chicken breasts instead of one, and I only used 2 tsp. of red curry paste.  Even with only 2 tsp. the dish was still plenty hot.  Next time I make this, I will substitute shrimp for the chicken for a change.  Thanks for the great recipe.

This recipe is incredible. I didn't have red curry paste so I just used yellow curry powder. I also added the pineapple in with the peppers so they would soak up more curry flavor. My husband doesn't really like pineapple in dishes but he loved this. Thanks for the great recipe!

This was spectacular. I halved the recipe (not using the tool here, but just winging it), so I don't know exacty how much of the curry paste I used, but it was deliciously spicy, and the tingle didn't leave my lips for a good long time. That's the sign of a good dish! I agree that it's not enough chicken, so I'd increase that a bit. I used skinless, boneless thighs rather than breasts; for this sort of dish I like the texture better. I also used lite coconut milk; doesn't make any difference to the flavor. Thanks for an excellent recipe that I'll make again and again!

So good! Although, recipe calls for way too much fish sauce. I cut it down to 1 tsp and had much better results. Also, I added peas,lychee, and tomatoes AFTER I removed it from the heat. It's very close to our local Thai restaurant's "house special". Garnish with fresh limes.

This recipie was amazing. It as my first time cooking a curry and this was incredible. I doubled the chicken and halved the curry paste and it seemed to turn out just right as per other reviews. This one is a winner!

I dare say that this is my all time favorite recipe from this site!  The complexity of the taste is absolutly amazing.  I dont do peppers so I ommited them and added mushrooms as a space filler and it fit just right.  Also, a lot of people are saying that the amount of curry paste amounted in a far to hot  result but I disagree.  I could actually go for a little more heat.  Needless to say, I'm in love!  

I made this last night and it was a huge hit! 
I listed to the other reviews and omitted the sugar (it would be totally unecessary!) and used 3T of the red curry paste. I also didn't use fish sauce and think that 3T of it would be way too salty so I just added 1T of soy sauce and i think that the saltyness was just right. 
My family ate this with some kimchee and thought that that mix of tastes was pretty awesome. haha but then again we are korean and eat kimchee with everything. 

This was awesome.  I made it pretty much exactly like the directions said, except I only used 1 Tbsp of curry paste, and I was really glad I did.  It was perfect - if I'd used any more curry it would have been too spicy for me.  My husband loved it, too, even though he normally doesn't like bell peppers. The only thing I'd change next time is that I'd use the whole 20oz. can of pineapple instead of just 1 Cup.  I will definitely be making this again.  Especially since I have half an onion and half of two bell peppers left!  :)

added kafir lime leaves and jullien carrots, and omtted fish sauce and bell peppers (allergy reasons) I tried the method of cooking where you put the paste in the oil, but prefer the way I was taught where you marinate the chicken in the paste before cooking so will try that next time. Otherwise a good wee recipe. Tho there was one flavour missing and not sure quite what it was. Think will try adding lemmon grass next time.

Yum.. this is wonderful, just like the restaurant-style thai food. I made a vegetarian version, so no chicken and no fish sauce. Still full of flavour and a great meal.

YUMMMMM! I LOVE THIS!  I added shredded carrots and I only had one can of bamboo shoots, so I added a can of baby corn.  My WHOLE family LOVED this! Thank YOU Thank YOU THANK you!

Reading thru this recipe it sounded good, however seems like VERY little chicken for 6 servings and a LOT of chili paste--like the comments ahead of mine--plan to try it with modificatiion

I should have paid closer attention to the other reviews re:concentrated curry paste.  We ended up with Defcon-5 level spicy curry!  I ended up draining the chicken and veggies with just a little bit of sauce and adding another plain can of Lite Coconut milk to bring the spiciness down to a level we could handle.  Other than my misstep with the curry paste, this was really excellent and I look forward to making it again.

This is a very tasty dish. I read the reviews before cooking it, and I made the following changes: (1) I didn't know whether I had concentrated chili paste but I think I did - I used two tablespoons and it was a very spicy curry; (2) I used 1 1/2 cans of light coconut milk; (3) I only used one tablespoon of fish sauce - I think 3, given the fish sauce, I have, would be too much; (4) I used a full red bell pepper and a full green bell pepper; (5) I used pineapple from a can and instead of adding sugar, I just added the juice from the can; (6) I added an 8 ounce can of water chestnuts; (7) I followed what another reviewer said and heated a tablespoon of oil before adding the chili paste by itself and whisking it quickly until it frothed up.  I ignored the rice instructions and just made the jasmine rice the way I normally do - one cup of rice to 1 and 1/2 cups of water.  The sauce was perhaps a little thin; I doubtless could have thickened it with a slurry of water and cornstarch or flour, but I try to avoid doing that where possible.  But it was a delicious curry.  Next time I'll lower the chili paste to one tablespoon so as to take it easy on my mouth.  I love a hot curry, and it was just at the limit of what I can eat.

This was a tasty recipe, took some other users suggestions and added less fish sauce (2 tbsp) and coconut milk (1.5 can).  Also ended up using ~3 tbsp of the curry paste which did not make it over-spicey. It turned out quite good, though we were hoping the sauce would be thicker.  Also added fresh mushrooms and shrimp which worked with the dish.  Fresh pinapple was definitely a good idea too.  Served with "Asian coconut rice" also found on this website.  Will make again!

LOVED this dish. i did as another reviewer suggested - sauteed the curry paste in vegetable oil then added one can of coconut milk and 1/2 cup of 1/2 and 1/2 and 1/2 t of cayenne pepper and 2 T chopped cilantro. i sauteed/browned the pineapple in a small skillet and added it to the dish at the end. my husband is allergic to fish so instead of fish oil i used 2 parts soy sauce to 1 part lime juice. i also used less than a 1/4 cup of sugar. so good!

This was delicious. I used light coconut milk, water chestnuts instead of bamboo shoots, went light on the peppers, used ~1 T of the curry paste and added some chopped up cabbage. I had this with an egg roll for dinner and really enjoyed it. It was very quick to make.

Delicious!  I sautee'd the curry paste (about 6 tbsp - I didn't want it very spicy) with 1tbsp of olive oil and cooked the chicken in that and added 1 can of coconut milk about half way through as another reviewer suggested. I then added the vegetables and only 2tbsp of fish sauce. To thicken the sauce up I mixed together about 3 tbsp of pineapple juice from the can with 1tbsp of flour and added that to the finished sauce - perfect consistency and truly delicious! Tastes JUST the Thai place around the corner!

This was really easy to make and tasted good for a quick weeknight meal. I served this with green beans and carrots. The sauce had a lovely flavour and the pineapple stopped it from being too spicy.

My husband and I love spicy food, but using 1/4 cup of red curry paste rendered this dish virtually inedible!  I might try it

I made this for dinner last night.  I took The Screaming Chef's advice on directions.  I used much less curry paste - maybe 2 tsp. (DH is a wuss when it comes to spicy food) and we both loved it.  I cut the recipe in half but kept the 2 chicken breasts halves because I thought 2 was not enough for 6 people - it was just right for 3.  We enjoyed this dish a lot and will be making it again.  If you have access to Kefir lime leaves, use them - it gives this dish a great taste.  Luckily, I have a tree on the patio.

Thsi was very good, but my family hated it.  I LOVED it so my review stands!! I hate fish sauce so I left it out, and added fresh lime juice at the end.  A touch too much sugar, I think, could've used maybe 2 Tbsp. not 1/4 cup.  My daughter wouldn't eat it because it was too sweet.  All in all, a nice recipe!

This was amazingly good. I used the whole amount of curry and cooked it in oil for a minute, then added chicken. Cooked that for a couple of minutes then followed the rest of the recipe. Added finely chopped lime leaves at the end. Excellent

I made this following the tip from The Screaming Chef by heating the red curry paste in oil, then adding the chicken, followed by the coconut milk. I also only used 1 T. of red curry powder, and it was plenty hot for us.  This is an excellent tip. The dish was very flavorful and quick to make. However, the fish sauce I used had a very strong smell that was objectionable to me while eating. It was very off-putting. I'd smell the smell, then I'd take a bite thinking how good the dish is, but how bad it smelled. I made it again using a different brand of fish sauce which was a little better but still not good, yet I'm thinking the fish sauce lends to the good flavor of the dish so I didn't want to leave it out. If you have a good quality fish sauce, go for it!

This recipe is easy, tasty, and pretty close to my favorite Thai restaurant's mussaman curry, although a little too spicy for my husband's taste. The only change real change I made to the recipe was to reduce the sugar by half and next time I may leave it out entirely, because the pineapple sweetens the dish quite a bit. Next time I make it I'll cut back a bit on the curry paste and pineapple, but add some sweet potato chunks and pecan halves. This was a great week night dinner thanks to the ease of preparation; to make it a little healthier I served it over brown rice. I also recommend using a fresh pineapple cut in to nice-sized chunks, because the fresh pineapple flavor really improves the quality of the dish.

This is a great recipe.  After reading reviews, I only added two and half tablespoons of the red curry paste and two tablespoons of the fish sauce.  Believe the curry paste I had was concentrated because the dish was quite spicy -- but still very good.  I followed what other reviewers suggested and mixed the curry paste with grape seed oil and cooked for about 3-4 minutes, added a clove of garlic before adding the chicken to brown.  My chicken breast was frozen solid so I made this dish in the pressure cooker.  After browning the chicken (used whole chicken breasts -- cld not chop because it was frozen), I added the coconut milk, a dash of ground corriander, fresh cilantro, pineapple juice and the bamboo shoots (drained).  Cooked on high pressure for 15 minutes, then put the cooker on brown and took the lid off so the sauce wld reduce -- for 10 minutes.  Did not have fresh bell pepper, so used one pickled red bell pepper and one orange.  Added the pineapple at the end and served over jasmine rice with fresh cilantro to garnish.  I think a squeeze of fresh lime juice would take this dish over the top!  Great recipe, though!!

Good!  My boyfriend said it was better than a local thai restaurant!  I probably only added 1-2 Tbs of fish sauce, and next time I would add some garlic.  But this is great - sweet and spicy!

AMAZING!!! I love Thai food and I thought that you could not beat going to a propper Thai restaurant. How wrong can someone be? :) Try this, you wont regret it. Actually, I used a full jar of curry paste (220g non concentrate) compared with the recommended 40g for 4 servings. It's not overly spicy, just right in fact. Even my wife loved it and she's not really too keen on spicy food. A word of advice regarding the fish sauce, only use 10ml. The smell of that stuff is awful and if you use any more than 10ml then the smell will put you off your meal. As I was cooking the curry the smell of the fish sauce was upstairs! So be careful!

excellent- even though I used regular, un-concentrated curry paste, I only used 4 T and I thought it was just the right amount of spiciness. still left my mouth burning. Chicken only took 6 mins to cook, next time I will put veggies in at the same time. Don't want to cook chicken to death. I cut the sugar to just 2 Tablespoons. Still it turned out fab. rave reviews from all 4 of us who ate it. Just like my fav. thai restaurant.

Simply excellent!  I made no changes whatsoever and the meal was top rate.  I've passed this one along to family.

This had wonderful flavor!  I used lite coconut milk &amp; replaced the chicken with tofu.  And we like things spicy, so I doubled the curry paste!  Fantastic!!

OMG!!! As good or better than any I have had at local restaurants. I used one can of reg and one can of light coconut milk, substituted water chestnuts for the bamboo. I used crushed pineapple and added some of the juice to the sauce. Garnished with cilantro. SO YUMMY!

I thought this was just ok.  Too sweet.  Won't make it again.

I thought this was really good.  I too added three chicken breasts instead of two and I used crushed pineapple instead of chunks. I could have standed for it to be a little more spicy though.  I will adjust that next time.

Being cambodian (southeast asian) this dish did not taste authentic but rather something you would find at a 'chinese' take out.  I tried this recipe and smoked kaffir leaves (if you can find any) which is essential to asian cooking.  The combination of spices and veggie produced a very mild flavor.

I just made this. BF loved it! However, I made some changes as suggested by other reviewers -- only used 2 tbsp of fish oil and only 1 can of coconut milk. While it was quite tasty, I feel that it's not as flavorful as I would have wanted it. I think next time, I am going to go all out and use 3 tbs of fish oil and 2 cans of coconut milk as suggested. Then I would let you all know how that went =)

Wow!!! This is one of the greatest recipes I've found on allrecipes, I love it! I tried adding some fresh gulf shrimp, deveined and deshelled, after the chicken but before the peppers. They were a nice addition. I was also more generous when it came to the onions, peppers, and pineapple, and next time I'm going to try adding sweet potatoes...

Finally!  I've been trying to match our favorite restaurant curries and this is the closest I've ever come!  It was really, really good!  We had some big eaters so I added a chicken breast and a cup more pineapple chunks.  I reduced the cooking time on the veggies; we don't like them to be too soft.  And I cut the sugar in half.  Next time, I'll use the Lite coco milk and omit the sugar.  The pineapple juice can be used as a sweetner if needed.  I also think I'll try sauteing (sp?) the curry paste as some suggested.  Very good!  Thanks!!!

this recipe was so simple and very flavorful. 

I loved this recipe!  I did make a few changes - I used slightly less than 1/4 cup of curry paste and only 2tbs. fish sauce.  I also added bamboo shoots and water chestnuts as well as baby corn and an extra chicken breast.  Thank you so much for sharing this!

Perfect.  I prepared it a little different in that I left it cooking on low for about an hour on the stove (like a slow cooker).  Added the second can of coconut milk after the hour.  Simple, flavorful, and delicious!  Served with basmati rice and fresh napa cabbage!

This was really good. It is quite an experience for your tongue to have spicy, salty, and sweet. I used about 1.5 tsp of red curry paste because my husband I are kind of whimps when it comes to spiciness. I substituted pork for the chicken becuase that it what I had on hand. Turned out great! Don't think about cooking it without the pineapple b/c I think that added the most flavor.

Wow.  This is awesome.  My husband was actually tilting back his plate to his mouth to drink the sauce.  Disgusting, but a sure sign that he loved it.  I only used 1 can of coconut milk, added a little reg. milk and some pineapple juice from the pineapples.  I also only used 1 tbs of chile paste, 1/8 c sugar, added carrots, and garlic.  This will definitely be made again in the very near future.

Excellent! I added carrots at the same time as the chicken. Only used 1 tbls. of curry--plenty! Added garlic salt to taste for a little more flavor.

Phenomenal!  The flavor was wonderful, with just the right amount of heat.

I substituted lite coconut milk for regular, and used instant jasmine rice instead of making my own, but otherwise followed the recipe exactly. Smelled and tasted delicious. I will be making this one again, although I may add a bit more curry to increase the spice level, and experiment adding different vegetables.

This recipe was awesome! very easy and doesn't require a lot of time besides prepping and chopping veggies and meat. In my opinion, the fish sauce was a bit too strong in here, so next time I will lessen by 1 or 2 tbsp. I saw another review that mentioned the same thing, and wonder if it depends on the brand you buy. And definitely add the pineapple JUST before plating, as the pineapple's juice makes the curry a lot thinner and breaks the "creamy" consistency if the pineapple is in the wok for too long with everything else. Also, I didn't have granulated sugar so I just added a bit of maple syrup, but I am thinking that it could even do without any sweetener. Overall, SUPER easy recipe for curry and this will definitely be a favorite for us to make!

A++. My dear husband [DH] loves all things Thai, and this is no exception. I left out the bamboo shoots, but ADDED Julianne baby carrots and canned Asian style straw mushrooms. Also ADDED finely minced ginger root, FRESH diced pineapple, and topped with thinly sliced green onions and chopped fresh cilantro.  I used 3 chicken breasts instead of 2 [sauteed lightly before adding veggies], but used only 1 can of coconut milk. There was just enough fluid. I had red curry PASTE so ~1/4c was all I used, but it could have used more. Halved the rice recipe and added chicken broth instead of water to the rice to add flavor.  My modifications made 6+ hearty meals, plenty enough for seconds and four lunch leftovers for work this week. I definitely would make this again.

Quite spicy if you follow the exact recipe. Definitely cut the curry paste in half. Other than that, everything is perfect! **If you're like me and cook for one or two, just change the serving size to three. I think it still ended up being 5 servings!

Very good!  I used 2 tbsp of paste, some lemon zest and grated ginger, 2 chicken breasts, and only 1 can of coconut milk.  Will make this again for sure!  Made for fantastic leftovers as well.

This recipe yields a lot of sauce which will most likely go to waste for me.

I did not add the veggies as I didn't have time to prepare them.  However, this dish turned out okay.  It was a bit bland until I added some soy sauce.  The soy sauce gave it a good depth of flavor.

After the soy sauce was added, it was quite yummy.

Fantastic recipe.  The curry and the pineapple complement each other well.  I use red curry paste that I buy at an Asian grocery store.  I like it spicy and so I add the whole amount of the curry paste.  However, when I cook for others, I only add two tablespoons and even then some people complain.  

We love, love, love this recipe!  I've followed some of the recommendations such as reducing the amount of coconut milk.  I've also substituted shrimp for the chicken.  My meat-and-potatoes husband always has seconds and my 9 year old can't wait for the next time this is served.  Thank you for sharing the recipe!

I thought this recipe was great. A little hot for me, but my husband loved it. I used 2tsp of red curry paste instead of the 1/4cup. So I say start with a little and add more if needed. I also added some chopped cashews to this dish because I love the crunch they add. I will totally make this again. 

this is an excellent dish, i loved it!! It tastes like a real thai curry should as far as i know. The only thing I did different was omit the onions. One of our new favorite recipes, Thank you!!

OMG This is THE BEST Thai Curry dish I've EVER eaten!!! Even my DH loved it, and he normally doesn't like curry or Asian food very much. The only think I did differently is the amount of spice. The red curry paste I have is pretty strong, and from past experiences I knew 1/4 cup would be way too much (I didn't even have that much anyway!) So I used 1 Tbs of curry paste. Since I wanted DH to eat it, I balanced the fish sause to 1 Tbs as well. I all of both peppers, so I will need to double the amount of chicken next time (there will be plenty of sauce for that.) I also added about 1 Tbs of corn starch to some 1/4 cup of chicken stock to thicken the sauce just a bit. I think it would also be good with baby corn!

Great recipe as is, but also with lots of room for modification, a lot of other vegetables work great with it as does simply taking some of them out.  Surprisingly kid friendly if you cut down on the curry paste just a little bit.  Another quick tip would be to save ~1/4-1/3 cup of the pineapple juice, stir in about a tbs of cornstarch and mix into the Curry right before adding the pineapple chunks to make it a little less runny.

If I could give this recipe a TEN, I would!!  It was quick, easy and 
D-E-E-E-E-L-I-C-I-O-U-S!!! And it had just the right amount of heat to it.  My husband said it was BETTER than what we get in the Thai restaurant, in fact, he said that it was the BEST Thai dish he's ever had!!!  Even my kids loved it (and are they ever PICKY!!).  This recipe will become a staple in our house.  Thank you for this!!

Btw - I read some reviews that commented on the pineapple.  I DIDN'T add the pineapple, thinking it would make it too sweet and mushy.  I left it out but had it one hand for others to add to the dish as they were eating it.  It does add a nice complement to the spiciness, though!

Fabulous recipe!!!! Glad I read reviews though and cut curry paste down to 1 1/2 tablespoons.  Was still a little too warm for me but great for my boyfriend! I omitted the fish sauce, becasue i just didn't think it needed it. I used a little cornstartch and water to thicken at the end instead of cutting down the coconut milk, because I like a lot of sauce for over the rice.  Worked like a charm.  Was nice and thick and rich and flavorful!  Thank you so much for this great new favorite!!

Delicious! I cooked the chicken first so it wouldn't take so long (I was starving and couldn't wait) and then added it to the milk mixture in the wok. And I only used one Tablespoon of curry paste and there was absolutely no heat/spicy hotness. Next time I'll use two tablespoons. SO good!

This was awesome! I couldn't find any fish sauce, so I substituted soy sauce and it tasted great!  we also used shrimp instead of chicken. Yum!

Its a good recipe, but can be spiced up a little.  I cut the fish sauce in half and don't add the sugar.  The pineapple juice works just fine. I use two kaffir leaves (lime leaves) that I buy at the local farmer's market but you can also purchase at asian food stores. Add the leaves to the coconut sauce while the chicken is cooking.

Loved it.  If you like your curries spicy, you might need some doctoring.  As for me, it was wonderful as is (well, except I took the advice of some other reviewers and cooked the curry paste in oil first, instead of just mixing it into the coconut milk).  This dish will be in regular rotation at our house.

I'm from a rural area in Michigan and we only have one Thai restaurant.  This recipe is exactly like the great food we get there.  Thank you so much for sharing this...I'm sure this will be a regular in my home.

This is a great and easy recipe!  Very quick to throw together.  I only used one can of low-fat coconut milk, but I still had to thicken it up a bit (2 Tbs corn starch/2 Tbs water).  I used Thai Kitchen's red curry paste and would definitely double the amount next time.

This is probably the best curry I've made and I have tried a lot of recipes.  I only used 1 can of coconut milk because I thought 2 was too much, but I wish I had used the 2 cans.  Will make again with 2 cans of coconut milk!

Very Tasty!  I used 3 TBSP of mild curry paste (concentrate) instead of 1/4 c, following the suggestions of others.  I used the entire red pepper and green pepper as well as a whole can of pineapple.  Next time, I will add more chicken as well.

I thought this dish was delicious but I think it was a bit too sweet. I made it on another occasion and omitted the sugar, added a couple cloves of garlic, some fresh squeezed lime and cilantro. I also increased red curry paste only b/c I like my Thai dishes to set me on fire!

good authentic, easy recipe! I didnt really know what to expect, because I am not used to cooking with these ingredients, but my family thought it was good.  I have had something like this in a Thai restaurant.

HAD LAST NIGHT VERY GOOD, USED PATAK MILD RED CURREY PASTE, AND SPENDA. ALSO USED THEIGHS AS I LIKE THEM BETTER. FOLLOWED QUANTITIES, AND IT TURNED OUT GREAT. HAVING LEFT OVERS TONIGHT!!

this recipe was delicious. However, it was not the least bit spicy. I used between 3 and 4 tbsp. of the thai kitchen red curry paste, which was completely insufficient. next time I may have to use the entire bottle.

I thought this recipe was great, and pretty easy too. I made a couple of changes: I used 3 chicken breast instead of 2. I used light coconut milk, and only used one can which I found to be plenty. I had concentrated curry paste on hand, and I only used 1 tbsp, but may add a little more next time depending how spicy I want it. Finally I had half a block of extra-firm tofu in the fridge, so I cut that up into small cubes and added it as well. You can probably just toss the chicken add veggies in at the same time to cook, so I'll do that next time.

I loved this recipe!  It reminds me of a recipe at the Cheesecake Factory.  Sometimes I make it with shrimp or peas instead of green peppers.  This was the best in a long time.

Fantastic easy curry dish that tastes awesome!
I only used one can of coconut milk (you only need 1), no bamboo shoots (I didn't have any), and a whole red pepper, no green. I garnished with cilantro and basil. I also used hot curry paste which was pretty spicy. Great way to use overripe pineapple!

l am Thai, the recipe is reasonable and recommend. Except the chicken should use about 3-4 big chicken breast for the 2 cans of coconut milk.


Great recipe! For vegans: I used "Gardein chick'n scallops." I only used 1 can of coconut milk, doubled the amount of peppers and onions, also added 5 small potatoes, some peanut butter and tofutti, and cashew nuts.

This is really good and fairly easy. Maybe a little heavy on the pineapple..it should be a nice surprise and not needed in every bite. I used curry powder instead of paste, a couple tablespoons.

this was very good. although not spicy at all, and i found it be greasy when i didn't add any oil.  maybe it was the curry paste i used.  i will definitely cook this again adding about 3 thai chili peppers should add the heat...then it will be perfect.

Followed directions exactly but served with sticky rice.  Oh, and I used fresh pineapple - the recipe doesn't really specify either way.  This was SO good and tasted exactly like my favorite Thai restaurant dish.  Mine was super super spicy, and I used slightly less than the 1/4 cup of curry paste, which I ordered from a Thai import website.  Would probably use less next time but change nothing else.  Delicious!!

Awesome recipe.  Will definitely recommend it.  I substituted chicken for extra firm tofu.  We have vegetarians in the family.  2 cups of rice is WAY too much.  I'll try 1 cup next time.

This was my first experience with Thai food and I have to say it was wonderful.  I didn't have the curry paste, so I used curry powder 2 t. and though it was probably very mild compared to the red curry paste.  It was soooo good.  I also used 4 chicken breast halves and the 2 cans of coconut milk.  I thickened the sauce with 2 T. of flour and 2 of water as suggested.  I'll definitely make this again and possibly add carrots and snow peas for variety.  I think it would be great with shrimp too!!  

Delicious. We doubled the chicken, and used 1.5 times the amount of sauce -- there was plenty of sauce to go around. Instead of bell peppers, we put in some carrots and snow peas. The amount of food was just right for 5 hungry people.

This recipe is so good, that this is my first time submitting a review of any of the dozens of recipes I've used on AllRecipes.

I added a third chicken breast, used lite coconut milk, and threw in 1/2 pound of shrimp during the last 10 minutes of cooking.

It was very spicy, but very good. It was my first time trying Thai food (I don't even like Thai food!), and it was a keeper.

This is really good but other than the coconut milk, sugar, fish sauce and the curry paste, I doubled everything. Looking over the recipe it just looked like there would be too much sauce. I also added some mushrooms. Turned out perfect. I love letting the sauce soak into the rice.

This was excellent.  I would have followed the directions perfectly, but I had a little trouble with one of my cans of coconut milk.  It was solid.  So, I added the equivalent in half &amp; half.  I also got a bum can of bamboo shoots (go figure), so I used water chestnuts. I used 4 teaspoons of red curry paste, but it could have used one more.  Even with these unexpected changes, the dish was wonderful.  Definately a keeper!

Five stars for making my Thai food loving husband say "this one's a keeper"! This is only my second attempt at making Thai food at home, and I really enjoyed the sweet and spicy mix. I was a bit sheepish with the red curry paste this time thinking it might be to hot for me, but next time I will be more brave. Thanks for this great recipe!

This tasted really fishy and the sauce turned out with a very watery consistency.  It was OK but I will not make it again.

This is a great recipe that I use quite a bit.  I do recommend (as another user suggested) to whisk the curry and oil together before adding the chicken.  I also tend to use more curry then suggested.  For a quick dinner, I use canned "chinese vegetables", water chestnuts, baby carrots.  I don't add the sugar...I don't think it's needed due to the sweetness of the coconut milk and pineapple. I believe only ONE CAN of coconut milk is needed.  Two cans is way too much liquid.

This was sooo yummy! I followed the prior suggestions and used 2 teaspoons of concentrated curry &amp; it was perfect! Everyone loved it &amp; I will be making it again!

easy and tasty recipe. i added some dried thai red chiles to the sauce... whoo, it was hot.

Very good recipe!  I stuck with 1-1 1/2 TBS curry paste so it wasn't too hot for my daughter, but my husband and I added some sriracha to our plates.

thai pineapple chicken curry

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6

Cost: $6.88 /serving

Author : NELLYDESIGN

Ingredients

Instructions

Top Similar Recipes from Across the Web

Thai squash & pineapple curry

Thai Pineapple Curry with Shrimp

Vegan Pineapple Curry (Thai-Inspire...

Thai Red Curry with Chicken and Pin...

Thai chicken curry

Thai Chicken Curry

Thai Chicken Curry

Thai Chicken Curry

Thai Chicken Curry

Thai Pineapple Yellow Chicken Curry...

Slow Cooker Thai Pineapple Vegetari...

Thai Red Curry | Thai Curry

Thai Red Chicken Curry

Thai chicken & asparagus curry

Thai chicken curry pie

Thai Chicken Peanut Curry

Thai Green Curry Chicken

Thai Chicken Coconut Curry