Get ready to transport your taste buds to the vibrant streets of Thailand with this mouthwatering Red Chicken Pineapple Curry that promises an irresistible blend of sweet, spicy, and savory flavors. In just 40 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds, making you the culinary hero of your kitchen. This isn't just a recipe—it's a culinary adventure that combines tender chicken, juicy pineapple, and a rich, creamy coconut curry sauce that will make your palate dance with delight.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 cup pineapple chunks
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of cubed chicken breast, 1 cup of pineapple chunks, 1 can of coconut milk, 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and fresh basil for garnish.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the cubed chicken breast to the skillet. Stir-fry the chicken for about 5-7 minutes, or until it is browned and cooked through. Make sure to stir occasionally to ensure even cooking.
- Once the chicken is cooked, reduce the heat to medium. Add the red curry paste to the skillet, stirring it into the chicken. Cook for an additional 2-3 minutes until the curry paste is fragrant and well combined with the chicken.
- Pour in the can of coconut milk, followed by the fish sauce and brown sugar. Stir the mixture well to incorporate all the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- After about 10 minutes of simmering, add the pineapple chunks to the curry. Stir to combine and let it simmer for another 5-10 minutes, allowing the pineapple to heat through and infuse its sweetness into the curry.
- Once the curry is ready, taste and adjust seasoning if necessary. You may want to add more fish sauce for saltiness or more brown sugar for sweetness, depending on your preference.
- Remove the skillet from heat and let it sit for a couple of minutes. Serve the Red Chicken Pineapple Curry hot, garnished with fresh basil leaves. This dish pairs beautifully with steamed jasmine rice or rice noodles.
Tips
- Choose the Right Curry Paste: Use a high-quality Thai red curry paste for authentic flavor. The better the paste, the more depth your curry will have.
- Chicken Preparation: Cut chicken into uniform cubes to ensure even cooking and maximum flavor absorption.
- Control Your Heat: Simmer gently to prevent coconut milk from breaking and to allow flavors to meld beautifully.
- Fresh is Best: Use fresh pineapple if possible for a brighter, more intense tropical taste.
- Customize Your Spice: Adjust red curry paste amount to control heat level—start conservative and add more if desired.
- Garnish Generously: Fresh basil isn't just decoration; it adds a crucial layer of aromatic freshness to the dish.
- Perfect Pairing: Serve over jasmine rice to soak up the delicious curry sauce and complete your Thai-inspired meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 95mg
