Thai Chicken Pineapple Curry

The perfect blend of sweet and savory flavors this chicken curry with pineapple is better than take out. In just 20 minutes you’ll have a healthy weeknight dinner that you’ll want second helpings of.

Course dinner

Cuisine Indian

Keyword 30 minute meals, chicken dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 539kcal

Author Shelby Stover

Equipment

Sharp knives
Measuring Cups and Spoons

Ingredients

1 ½ pounds Chicken thighs boneless, skinless (680 g)
¼ teaspoon Sea salt
¼ teaspoon Ground black pepper
1 tablespoon Avocado oil
1 Red bell pepper diced (4.4 oz | 125 g)
1 cup Broccoli florets 5.3 oz | 150 g
1 tablespoon Chopped cilantro
3 tablespoons Thai green curry paste 1.6 oz | 45 g
1 can Coconut milk 14 oz | 400 ml
1.5 cups Pineapple chunks 10.6 oz | 300 g

Instructions

Chop the chicken into chunks and season the chicken thighs with sea salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Sear the chicken for 3 minutes, flipping occasionally to lightly brown each side.
Add diced red bell pepper, broccoli florets, chopped cilantro, green curry paste, and coconut milk to the skillet.
Stir to combine, then simmer for 5 minutes, or until the chicken is fully cooked and the vegetables are tender-crisp.
Stir in the pineapple chunks. Allow the curry to warm through for another minute.
Remove the skillet from the heat and serve hot over steamed rice.
Garnish with additional cilantro if desired.

Notes

If you have the time, marinate the chicken in some of the green curry paste and coconut milk for 30 minutes. It makes the flavor more potent.

For extra spice, add more curry paste or use a green chili when you add the vegetables.

Fresh pineapple will give the green chicken curry a better and more vibrant taste.

The recipe makes 4-6 servings but the nutrition is based off of 5.

Nutrition