Thai Pineapple Yellow Chicken Curry with Coconut Milk
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
2
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Calories
826 kcal
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Course
Main Course
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Cuisine
Thai
Thai Pineapple Yellow Chicken Curry with Coconut Milk
Description
This curry begins by softening onions in broth and water, then pureeing them to form a smooth base. Whole mustard, cumin, and coriander seeds are toasted in oil to release their aroma before adding the onion puree and ground spices like ginger, turmeric, garlic, and yellow curry powder. Chicken pieces are added and briefly fried before mixing in tomato paste, coconut milk, and soy sauce to form a rich sauce.
Bell peppers and drained pineapple chunks add color and sweetness, simmered together to meld flavors. The final lime juice brightens the curry, which has a creamy texture from the coconut milk combined with the layered spices, mild heat, and tangy-sweet pineapple contrast.
This curry can be served with rice or noodles and garnished with chopped peanuts, green onions, or cilantro. It stores well refrigerated and can be frozen, making it convenient for meal prep. Buying fresh, quality spices enhances the curry's flavor significantly.
Ingredients
- 1 medium-large yellow onion
- ½ cup chicken broth
- ½ cup water
- 2 tablespoons vegetable oil
- ¼ teaspoon mustard seed whole, yellow variety
- ⅛ teaspoon cumin seeds whole
- ⅛ teaspoon coriander seeds whole
- 1 teaspoon ginger powdered
- 1 teaspoon Turmeric ground
- 1 garlic clove peeled, minced or pressed through a garlic press
- 1 tablespoon yellow curry powder mild or medium (depending on how spicy you would like the dish
- 8 ounces chicken breast boneless, skinless, cut into bite-sized pieces
- 1 ½ tablespoons tomato paste
- 1 coconut milk can, 13 ½ ounces
- 2 teaspoons soy sauce
- ½ bell pepper medium-sized, red or green, chopped into 1-inch chunks
- 1 pineapple chunks can, 8 ounces, drained
- lime juice
- peanuts optional, chopped
- green onion optional, chopped
- cilantro optional, chopped
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
- Buy curry powder and spices from specialty shops for better freshness and flavor.
- Reheat stored curry gently on stovetop or microwave to preserve texture.
- Freeze cooled curry in freezer bags for longer storage.
User Reviews
Overall Rating
4.8
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