Thai Red Chicken Curry with Pineapple

Thai Red Chicken Curry with Pineapple

Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
  2. Step 2

    Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. Step 3

    Taste and adjust seasonings in curry before serving over cooked rice.