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This delicious 20-minute Thai Pineapple Curry is full of healthy vegetables, fresh pineapple, and your choice of Chicken, Shrimp or Tofu and bathed in the most fragrant coconut red curry sauce. Vegan-adaptable.
What is Thai Pineapple Curry?
Thai pineapple curry is a simple yet delicious Thai curry dish, featuring fresh pineapple, vegetables, and protein of choice in a flavorful coconut red curry sauce.
The creamy, subtly spicy, coconut sauce combined with sweet tangy pineapple creates a delightful balance of flavors Thai cuisine is known for.
Thai Pineapple Curry Video
Ingredients in Thai Pineapple Curry
- Pineapple- fresh is best!
- Red curry paste– or try making your own homemade red curry paste!
- Coconut milk
- Chicken Breast or Crispy Tofu (or any protein option of choice -shrimp, beef, tempeh, or vegetables are great for this recipe!)
- Vegetables-Tomatoes, bell peppers, zucchini, or other quick-cooking veggies like snow peas, asparagus, green beans
- Fish sauce –or try vegan fish sauce!
- Brown Sugar – or coconut sugar, honey, or agave
- Thai basil – or sub-regular basil, but Thai Basil will elevate
How to Make Thai Pineapple Curry
Add curry paste and 3/4 can of coconut milk to a medium pot over high heat and stir together until a creamy sauce forms, about 1-2 minutes (or watch for bubbles on the surface of the sauce).
Add sugar and fish sauce, stir, and simmer for 1 minute.
Add the raw chicken, water, and simmer for 4-6 more minutes until the chicken is cooked through and tender.
(If using crispy tofu, shrimp, or vegetables, cook for only 2-3 minutes.)
Add pineapple and the vegetables and cook until slightly soft, no more than 2 minutes.
Turn off the heat, add the Thai basil, and stir in one last time. Let cool slightly and serve over jasmine rice and top with more fresh basil and enjoy!
- Pineapple. Fresh pineapple is recommended for this recipe. But frozen will work too. If you must use canned pineapple, drain the liquid before use and beware of the sugar and acidity of the canned pineapple when cooking. Adjust the sugar and fish sauce at the end.
- Red curry paste. You can use homemade red curry paste or store-bought red curry paste. This recipe uses this homemade curry paste. If using store-bought paste, start with less sugar and fish sauce , and add more to taste, to find the right flavor balance.
- If using homemade curry paste, the color of the sauce will be more yellow than red since fewer red chilis are used. But the flavors are still delicious!
- Protein. You can substitute any protein for this Thai pineapple curry! Shrimp and Crispy tofu or all vegetables are great, taking care not to overcook.
- Thai basil. A must. Don’t skip this one. 😉 Sweet basil is a good substitute if you can’t find Thai basil.
Can Thai Pineapple Curry be Made Vegan?
Yes! If you use vegan red curry paste and vegan fish sauce. Play around a bit with the balance of the vegan fish sauce, sugar, and amount of curry paste used. If making your own homemade curry paste, omit the shrimp paste but use more salt or vegan fish sauce for seasoning.
Ways to Elevate
- Add extra curry paste at the end if your curry is not spicy or flavorful enough. You can add up to 2 tablespoons of extra curry paste for the extra kick of heat like you’d see in Thailand. Keep in mind, the rice will mellow out the heat.
- You can add minced kaffir lime leaves at the end with the basil leaves for a more bold Thai curry flavor.
- Vegetables are great for this Thai pineapple curry; sugar snaps pea, broccoli, cauliflower, broccolini, zucchini, tomatoes, banana peppers, and even jalapeños for extra heat!
More Recipes You May Enjoy
- Pineapple Fried Rice
- Thai red curry paste
- Instant pot Thai curry chicken
- Thai fish curry
- Green curry paste
- Green curry noodle soup
- Pad See Ew
- 20 easy Thai recipes
- 30-minute Thai green curry
Thai Pineapple Curry is a quick and easy meal to whip up. This delicious, 20-minute version is full of healthy vegetables, fresh pineapple, and your choice of Chicken, Shrimp or Tofu, and bathed in the most fragrant coconut red curry sauce. Vegan-adaptable.
- 1/4 cup red curry paste, store-bought or make your own!
- 1 can coconut milk (13.5 oz) full fat is best
- 1 –2 tablespoons brown sugar (adjust as needed) or sub coconut sugar, honey, or alternative sugar
- 1–2 tablespoons fish sauce (and adjust as needed) or vegan fish sauce
- 1 lb chicken, cut into thin, bite-sized slices (or make crispy tofu, or use shrimp)
- 1/4 cup water or broth
- 1 cup fresh pineapple, cut into bite-sized pieces- or use frozen, or canned (drained & rinsed)
- 1 cup tomatoes, cut into bite-sized pieces
- 1/2 cup zucchini, cut into bite-sized pieces ( or sub snow peas, green beans or asparagus)
- 1/2 cup red bell peppers, diced
- 1/2 cup Thai basil (or sub regular basil)
- A squeeze of Lime to taste
- optional: 5-6 Kaffir lime leaves (add to the simmering sauce)
Serve with jasmine rice, garnish with Thai basil and lime wedges
- Add curry paste and 3/4 of can the coconut milk to a medium pot over high heat and stir together creamy sauce forms. About 1-2 minutes or watch for bubbles on the sauce.
- Add sugar and fish sauce, stir, and simmer for 1 minute.
- Add the chicken, water, and cook for 4-5 more minutes until the chicken is tender. If using tofu, shrimp, or vegetables, cook for only 2-3 minutes.
- Add pineapple, tomatoes, and the vegetables, cover, and cook until slightly soft, 2-3 minutes.
- Add the rest of the coconut milk and adjust the flavors with more fish sauce, salt, sugar, and extra curry paste to find your perfect balance. Add a squeeze of lime if you like. Keep in mind, that serving it over rice will mellow the flavor considerably.
- Turn off the heat, add the Thai basil, and stir in one last time. Let cool slightly and serve over jasmine rice and top with more fresh basil and enjoy!
- Pineapple- Fresh pineapple is recommended for this recipe. But if you must, use frozen, or use canned pineapple (drain the liquid before use and beware of the sugar and acidity of the canned pineapple when cooking.) Adjust the sugar and fish sauce at the end.
- Red curry paste- You can use homemade red curry paste or store-bought red curry paste. Keep in mind all curry paste brands are different, so if in doubt about spice level, use conservatively and add more to taste.
- Protein- You can substitute any protein for this Thai pineapple curry! Shrimp and tofu or all vegetables are great but be sure to only cook these options in only 1/3 of the time required for cooking the chicken.
- Thai basil- A must. Don’t skip this one. (: Sweet basil is a good substitute if you can’t find Thai basil.
- Serving Size: with chicken breast & without rice.
- Calories: 359
- Sugar: 9 g
- Sodium: 599.9 mg
- Fat: 21.3 g
- Saturated Fat: 14.6 g
- Carbohydrates: 15.3 g
- Fiber: 1.5 g
- Protein: 28.1 g
- Cholesterol: 82.7 mg
Keywords: pineapple curry, pineapple curry recipe, Thai pineapple curry, chicken pineapple curry, Thai pineapple curry with chicken.