One-Pot Chicken Pineapple Curry (Printable)

Tender chicken with sweet pineapple and coconut milk cooked together for an easy flavorful dinner.

# Components:

→ Meat

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables and Fruit

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple chunks
07 - 1 medium carrot, sliced

→ Pantry and Liquids

08 - 2 tablespoons vegetable oil
09 - 13.5 fluid ounces full-fat coconut milk
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste

→ Herbs and Garnish

16 - Fresh cilantro, chopped for garnish
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
03 - Stir in Thai red curry paste and cook for 1 minute, stirring constantly.
04 - Add chicken pieces to the pot and brown on all sides for 4 to 5 minutes.
05 - Add bell pepper, carrot, and pineapple chunks to the pot. Stir to combine thoroughly.
06 - Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar until well incorporated.
07 - Bring the mixture to a gentle simmer, cover with a lid, and cook for 20 minutes, stirring occasionally.
08 - Remove the lid and simmer uncovered for 5 to 10 minutes to reduce and thicken the sauce to desired consistency.
09 - Taste the curry and adjust seasoning with salt and pepper as needed.
10 - Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • One pot means you're not drowning in dishes at nine o'clock, which feels like a small miracle on a Tuesday.
  • The sweet pineapple and creamy coconut balance each other beautifully, making it taste both comforting and exciting.
02 -
  • Don't skip browning the chicken; that golden exterior adds a whole layer of savory depth that makes the difference between good and unforgettable.
  • If your sauce looks too thin after cooking, that uncovered simmer time is crucial; it thickens gently without overcooking the chicken.
03 -
  • Always use full fat coconut milk; the light versions miss the creamy richness that makes this dish sing.
  • Toast your rice in a little butter before adding water if you want it to taste slightly nutty and pair even better with the curry.
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