Asian, Chicken

Chicken and Pineapple Red Curry


Chicken & Pineapple Red Curry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 serves


  • 1 tbsp peanut oil
  • 1 brown onion finely chopped
  • 4 skinless chicken thigh fillets cut into chunks
  • 2 Tbsp Thai red curry
  • 270 ml tin coconut milk
  • 250 mls chicken stock
  • 2 tbsps fish sauce
  • 2 TBSP brown sugar
  • 1/4 fresh pineapple peeled, cored, roughly chopped
  • 2 tbsp lime juice


  • Heat wok over a high heat. Add peanut oil. Add onion. Stir-fry for 3 mins or until softened. Add chicken. Stir fry for 3 mins, or until browned & cooked. Add curry paste. Cook for 1 min or until fragrant.
  • Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer for 5-7 mins or until sauce thickens and chicken is cooked. Add fish sauce, brown sugar and pineapple. Simmer for 2 mins or until heated through. Spoon curry into bowls and you can garnish with fried shallots and fresh coriander. Serve with rice.

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