Servings
Font
Back
0 from 108 votes

Thai Pineapple Yellow Chicken Curry with Coconut Milk

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

Prep Time
5 mins
Cook Time
5 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 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

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

  • *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.