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Thai Pineapple Yellow Chicken Curry with Coconut Milk
4.8 from 108 votes

Thai Pineapple Yellow Chicken Curry with Coconut Milk

Thai Pineapple Yellow Chicken Curry features bite-sized chicken simmered in a fragrant yellow curry sauce made with coconut milk, tomato paste, and a blend of whole and ground spices. Sweet pineapple chunks and bell peppers add bright notes, while lime juice and optional chopped peanuts and herbs finish the dish. It offers a creamy, mildly spiced curry with a balance of savory and sweet flavors.

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

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

    Cup of Yum
  1. Peel the onion and chop into 2-inch chunks.
  2. 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.
  3. Puree the onion in a food processor. Set aside.
  4. Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.
  5. 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.)
  6. Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).
  7. Fry the onion puree for 7 minutes on medium heat.
  8. Add ginger, turmeric, garlic and curry powder and stir until well combined.
  9. Add the chicken pieces and fry for about 2 minutes.
  10. Add tomato paste, coconut milk and soy sauce and mix well.
  11. Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.
  12. 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.