Chicken Curry with Pineapple


For a quick meal that will impress friends and family, this simple and delicious Thai-style curry is tough to beat.

The secret is to use a purchased roasted or rotisserie chicken, so all you have to do is make the sauce and reheat the meat. Pineapple adds a fresh, sweet note to balance the heat of the curry and jalapeños. If fresh pineapple isn't available, substitute canned, unsweetened chunks that you drain completely.

Serve the curry with steamed basmati or jasmine rice with our Pineapple-Mango Chutney on the side.


2 cans unsweetened coconut milk
3 tablespoons Thai red curry paste
1 small rotisserie or roasted chicken (cut into pieces (on or off the bone))
1 cup fresh pineapple (peeled, cored and cut into 1/2-inch cubes)
2 tablespoons good-quality Asian fish sauce
1 tablespoon light brown sugar
1 jalapeño or Serrano chiles (finely minced, seeds and ribs optional)
3 tablespoons sliced fresh basil (as garnish)
  salt (to taste)


Place the coconut milk in a large skillet and bring to the start of a boil over medium heat. Reduce the heat to medium-low and cook until the milk has reduced by about a third, 10 to 15 minutes, stirring occasionally. Add the curry paste and stir to blend. Continue to cook for another 5 minutes to concentrate the flavors.

Add the chicken pieces and the kaffir lime leaves to the skillet and raise the heat to medium. Cook until the chicken is just barely heated through, about 5 minutes.

Add the pineapple, fish sauce, sugar and chiles, and simmer the curry until the pineapple is just tender and the chicken is piping hot, about 5 minutes. Season with salt to taste.

Divide the curry among 4 heated bowls and sprinkle each serving with some of the basil ribbons.

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