Thai Pineapple Chicken Curry

This pineapple curry is a quick, easy Thai curry dish that's a perfect balance of sweet and spicy. Get these bold flavors straight from your own wok.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 623 Calories

Ingredients

• 1 cup pineapple chunks, drained
• 1 quart water
• 3 tablespoons fish sauce
• 2 cups uncooked jasmine rice
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 0.25 cup white sugar
• 0.5 small onion, chopped
• 0.25 cup red curry paste
• 2 (13.5 ounce) cans coconut milk, divided
• 1.5 cups sliced bamboo shoots, drained
• 0.5 red bell pepper, julienned
• 0.5 green bell pepper, julienned

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.

Step 4

Remove from heat and stir in pineapple. Serve over cooked rice.