Thai Pineapple Yellow Chicken Curry with Coconut Milk

Name: Thai Pineapple Yellow Chicken Curry with Coconut Milk
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 serving
Ingredients: 1 medium-large yellow onion; ½ cup chicken broth; ½ cup water; 2 tablespoons vegetable oil; ¼ teaspoon whole yellow mustard seeds; ⅛ teaspoon whole cumin seeds; ⅛ teaspoon whole coriander seeds; 1 teaspoon powdered ginger; 1 teaspoon ground turmeric; 1 garlic clove, peeled and minced or pressed through a garlic press; 1 tablespoon mild or medium yellow curry powder* (depending on how spicy you would like the dish); 8 ounces boneless, skinless chicken breast, cut into bite-sized pieces; 1 ½ tablespoons tomato paste; 1 can coconut milk (13 ½ ounces); 2 teaspoons soy sauce; ½ medium-sized red or green bell pepper, chopped into 1-inch chunks; 1 can pineapple chunks (8 ounces), drained; lime juice; chopped peanuts; chopped green onion; chopped cilantro

User Reviews

4.8

108 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
2
Calories
826 kcal
Course
Main Course
Cuisine
Thai

Thai Pineapple Yellow Chicken Curry with Coconut Milk

Samara Cain

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This Thai pineapple yellow chicken curry with coconut milk is full of delicious flavor from lots of spices.

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Ingredients

Servings

1 medium-large yellow onion
½ cup chicken broth
½ cup water
2 tablespoons vegetable oil
¼ teaspoon whole yellow mustard seeds
⅛ teaspoon whole cumin seeds
⅛ teaspoon whole coriander seeds
1 teaspoon powdered ginger
1 teaspoon ground turmeric
1 garlic clove, peeled and minced or pressed through a garlic press
1 tablespoon mild or medium yellow curry powder* (depending on how spicy you would like the dish)
8 ounces boneless, skinless chicken breast, cut into bite-sized pieces
1 ½ tablespoons tomato paste
1 can coconut milk (13 ½ ounces)
2 teaspoons soy sauce
½ medium-sized red or green bell pepper, chopped into 1-inch chunks
1 can pineapple chunks (8 ounces), drained
lime juice
chopped peanuts, optional
chopped green onion, optional
chopped cilantro, optional

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Instructions

Peel the onion and chop into 2-inch chunks.
Add the chopped onion to a pot along with the chicken broth and the water. Boil without a lid until almost all liquid has evaporated.
Puree the onion in a food processor. Set aside.
Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.
Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 to 3 minutes. (The seeds need to sizzle but be careful not to burn them.)
Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).
Fry the onion puree for 7 minutes on medium heat.
Add ginger, turmeric, garlic and curry powder and stir until well combined.
Add the chicken pieces and fry for about 2 minutes.
Add tomato paste, coconut milk and soy sauce and mix well.
Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.
Season to taste with a little bit of salt, then sprinkle with lime juice to taste. Add peanuts, green onion and cilantro as garnish and serve with rice.

Notes

*I highly recommend to get curry powder and other spices from a dedicated spice shop rather than the grocery store. The quality and freshness of spices makes a huge difference in any dish and that is especially true for curries.
Storage: This curry reheats very well. Store it in an airtight container in the fridge and reheat in the microwave or on the stovetop.
Freezing: Let the curry cool to room temperature, then transfer to a freezer bag and freeze.