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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:

Link your account to your google home and then all you need to say is “ask recipe chef”