Thai Red Curry with Chicken and Pineapple

By Shareba A – ON
Thai Red Curry with Chicken and Pineapple
  • Prep Time: 15
  • Total Time: 35
  • Servings: 4-6

Recipe Tags

About this Recipe

I used red curry paste to quickly build the flavours of the tasty Thai curry. You can adjust the level of heat by adding more or less of the chili.


1 tbsp vegetable oil
1 onion, thinly sliced
3 cloves garlic, finely chopped
1 1/2 lbs boneless chicken, cut into 1 inch pieces
2 1/2 tbsp red curry paste
1 can (14 oz) coconut milk
3/4 cup chicken stock
1 small red Thai chili, finely sliced (use two if you want it really hot)
1 1-inch knob fresh ginger, grated
1 tsp brown sugar
1/2 tsp mushroom soy sauce
8 fresh basil leaves
salt, to taste


Heat oil in a large non-stick skillet oven medium-low heat.
Add the onions and saute until softened, about 5 minutes.
Add the garlic and cook for 1 minute.
Remove the onion and garlic from the pan, and set aside.
Turn the heat up on the pan, and add chicken.
Brown the chicken on all sides, then remove from the pan and set aside. Don't worry about cooking it through, that will happen later.
Reduce the heat to medium-low, then return the onions and garlic to the pan.
Add the curry paste and cook for 1 minute.
Add the coconut milk, chicken stock. Simmer the sauce until thickened, about 10-15 minutes.
Taste the sauce. Add the ginger and chili, adjusting the quantities to suit your preference.
Add the sugar, soy sauce, basil and salt. Cook for another few minutes. Taste again to check the seasoning.
Add the chicken, and cook until the meat is no longer pink. Do not overcook the chicken.


This recipe originally appeared on

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet