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. 

 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. 

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 for Thai pineapple curry

Ingredients in Thai Pineapple Curry

How to Make Thai Pineapple Curry

coconut milk and red curry paste simmering

STEP ONE:

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).

adding fish sauce to the pot

STEP TWO:

Add sugar and fish sauce, stir, and simmer for 1 minute.

adding chicken to the pot

STEP THREE:

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.)

adding veggies to the pot

STEP FOUR:

Add pineapple and the vegetables and cook until slightly soft, no more than 2 minutes.

adding more coconut milk to the pot

STEP FIVE:

Add the rest of the coconut milk and taste- adjust the flavors with more fish sauce, sugar, and extra curry paste at this point. Find the balance.

adding thai basil to the pineapple curry

STEP SIX:

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!

Expert Tips

  • 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!

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. 

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pineapple curry in a circular bowl garnish with basil and lime wedges

Thai Pineapple Curry

  • Author: Suwanee | Feasting at Home
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner Recipe
  • Method: stove top
  • Cuisine: Thai
  • Diet: Gluten Free

Description

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.


Ingredients

Units Scale
  • 1/4 cup red curry paste, store-bought or make your own!
  • 1 can coconut milk (13.5 oz) full fat is best
  • 12 tablespoons brown sugar (adjust as needed) or sub coconut sugar, honey, or alternative sugar
  • 12 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


Instructions

  1. 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.
  2. Add sugar and fish sauce, stir, and simmer for 1 minute.
  3. 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.
  4. Add pineapple, tomatoes, and the vegetables, cover, and cook until slightly soft, 2-3 minutes.
  5. 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.
  6. 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!

Notes

  • 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.

Nutrition

  • 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.

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  1. This was the most authentic Thai curry I’ve ever made. Hubby and the rest of the family raved about it and we make and eat lots of Thai food. Very easy, too. I buy Thai basil at my local Hawaiian farmers market and used fresh pineapple.Quite spicy so be sure to have lots of jasmine rice with it. I did alter a bit by starting out with 1/2 small onion sautéed before first step and bumped up the amount of veggies. I also used vegan fish sauce and squeezed a lime over it at the end. Outstanding!

  2. Delicious! I think next time I’ll try adding some onion and ginger. I am a big fan of your recipes! Thank you so much!

  3. So delicious and easy! I used shrimp as my protein. Perfect quick meal for summer. With all this heat, I don’t want to spend too much at the stove.

  4. Perfect summery weekday meal! Comes together quick and easy and is bursting with flavor. My two-year old normally doesn’t like Thai food (unfortunately) but she cleaned her plate completely and came back for seconds: going on heavy rotation this summer!

  5. This is absolutely delicious! I don’t normally comment on recipes but this one deserves it. Layers and layers of flavour, spicy but not too much. So good and I wouldn’t change a thing!

    1. We love it too Theresa! So perfect for summer. Did you make your own curry paste?

  6. OMG made this tonight and loved it!!!
    We dialed everything back as the Thai chili paste we use is strong. I don’t particularly care for pineapple but loved this dish and it is going into the forever file.
    We made it with prawns.
    Amazing !!!
    Sharing it with friends and family.
    So nice to have something fresh and new!
    Making the slow roasted lamb this weekend. Can’t wait!

    1. So happy you enjoyed this! Yes, so fresh and tasty, we’ve made it twice this week. 😉

  7. Easy, quick, delicious to throw together after work. Made exactly as specified with shrimp and the max measurement of each ingredient. Rave reviews from every family member! Well balanced flavors.

  8. Delicious and so quick! I made a double recipe and used 1 pound of chicken along with ~2 cups cooked chickpeas. A great summer curry with the bell pepper, zucchini and tomato. I didn’t add any extra broth since I wanted it to be thick. Yum!

  9. Would the vegetables really cook in 2 mins? I would want them soft, not crunchy. Is the sauce rich and thick or more like a broth?

    1. I guess it depends what you are using and how big they are cut- feel free to cook them longer or to your desired doneness. I will note the recipe. 😉

    2. Sauce is thin like my local Thai restaurant. Serve in a bowl with rice on the side and a big spoon for the delicious sauce..

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