Pineapple Chicken Curry with Coconut Milk and Thai Chili Paste

This island hopping Pineapple Chicken Curry is full of flavor, easy to make and will become on of your families favorite international recipes. It is both savory and sweet with a delightful blend of interesting flavors.

Island hopping Chicken Curry

I like to cook curry recipes when the weather turns cooler. The use of spices gives a warm and comforting taste to the dish that can’t be beat.

Making this Pineapple Chicken Curry

I love to share recipes, project and gardening photos from the fans of The Gardening Cook on Facebook.  Recently, Diamond Victoria, a very active fan on the page shared this tasty recipe for Chicken Curry.  It sounds absolutely delicious. 

One of the key steps in making curry recipes is to really develop the flavors of the ingredients. This recipe is no exception

Ingredients for this curry recipe

The list of ingredients is long, so it’s a good idea to gather them all before you start cooking.  You’ll need:

  • boneless chicken breasts
  • coconut milk
  • pineapple chunks
  • fire roasted tomatoes
  • Thai red curry paste
  • sea salt and black pepper
  • ginger and garlic
  • white onion
  • chili garlic paste (optional if you like more heat)
  • arbol chili pods
  • frozen peas
  • green onions
  • toasted sweet coconut

The method

Start by cutting your chicken breast into bite sized pieces.  This will allow the sauce to permeate well through the meat.

Mix the coconut milk, pineapple juice, broth from the tomatoes along with the spices, onion, ginger and garlic. It’s a good idea to taste the liquid now.  If you want more chili taste, now is the time to add extra chili paste.

Put the chicken pieces in a large zip lock bag and add the marinade. Put it in the fridge for several hours. (overnight is even better!)

Once the chicken has marinated in the sauce, pour everything into a large saucepan and add the pineapple pieces and fire roasted tomatoes.

Add the red chili pods and cover and cook on low for 2 1/2 to 3 hours. The curry sauce will reduce and get thick. Towards the end of the cooking time, add the peas.

At serving time, remove the chili pods and serve with rice or mashed potatoes. Garnish with sliced spring onions and toasted coconut.

Tasting the coconut chicken curry recipe

This pineapple chicken curry is creamy and rich and just chock full of interesting flavors.  It is sweet and savory with a kick that comes from the fire roasted tomatoes and chili paste. Thanks for sharing the recipe Diamond!

If you like curries with an international flair, check out this crock pot chicken curry. It’s amazing!

Yield: 6

Island Hopping Chicken Curry

Island Hopping Chicken Curry

Coconut milk and pineapple gives this delicious chicken curry a taste of the far East.

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • 16 oz boneless chicken breasts
  • 13.5 ounce coconut milk “ shake well before opening “
  • 20 ounce pineapple chunks, in heavy syrup drained, reserving the pineapple
  • 14.5 ounce can fire roasted tomatoes, “ drained “ reserving the tomatoes
  • 4 ounce Thai red curry paste
  • 1 tablespoon sea salt
  • 1 teaspoon fresh ground pepper
  • 1 small piece of fresh ginger, “ peeled and chopped fine “
  • 5 cloves of roasted garlic, “smashed “
  • ½ of a white onion, “ cut into small strips “
  • 2 tablespoons chili garlic paste,“ optional “
  • 8 small arbol chili pods
  • 1 cup frozen peas, “defrosted but not cooked”
  • 1 cup of sliced green onions, “ for garnish “
  • ¼ cup toasted sweet coconut

Instructions

  1. Cut the chicken into bite size pieces.
  2. In a large bowl mix the coconut milk, the pineapple syrup, broth from the tomatoes and curry paste, salt, pepper, fresh ginger, garlic, chili garlic paste & white onion, mix well and taste for seasonings. If you want more curry taste now is the time to add it.
  3. Put the chicken into a large zip lock bag, pour in the curry marinade and refrigerate for several hours. You and even leave it in the refrigerator overnight! It’s just that much better.
  4. When you are ready to cook this, get a large pan and carefully empty all the chicken and sauce into it.
  5. Add the reserved pineapple and tomatoes.
  6. Add the red chili pods, cover and cook on low for about 2 & ½ to 3 hours. You’ll want the curry sauce to reduce and get very thick.
  7. 1/2 hour before serving, stir in the peas.
  8. When you are ready to serve the chicken remove the chili pods.
  9. Garnish with the sliced green onions.
  10. Top with the coconut.
  11. Serve over rice with a side of Naam bread.
 

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