This Thai pineapple yellow chicken curry with coconut milk is full of flavor from lots of ground spices and spice seeds. Red bell pepper, pineapple and lime juice add freshness and chopped peanuts make for a crunchy finish.
Spice seeds and ground spices instead of curry paste:
Many Thai curry recipes call for store-bought curry paste but I have personally never found a paste whose flavor I liked. Instead, I use a combination of spice seeds, ground spices and fresh garlic in this recipe. The spice seeds are fried in oil and release delicious and intense flavor whenever you bite into one of them. The ground spices add great curry flavor throughout.
Recipe notes and tips:
- I use an onion puree as the base for this curry. The puree adds flavor and also acts as a thickener with its really smooth texture.
- You can use either a cast iron pan or a Dutch oven for this curry. I've made this recipe in both and either one works great. The only difference is that a Dutch oven will do a better job at keeping in any splatter.
Full Recipe
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.
Equipment:
Ingredients:
Method:
- Peel the onion and chop into 2-inch chunks. 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. Let cool a bit.1 medium-large yellow onion, ½ cup chicken broth, ½ cup water
- Puree the onion in a food processor. Set aside.
- Heat the oil in a Dutch oven or a cast iron pan to which you have a lid. 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.)2 tablespoons vegetable oil, ¼ teaspoon whole yellow mustard seeds, ⅛ teaspoon whole cumin seeds, ⅛ teaspoon whole coriander seeds
- Carefully add the onion puree. (This might splatter, be sure to keep a splatter screen ready.) Fry the onion puree for 7 minutes on medium heat, then add ginger, turmeric, garlic and curry powder.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)
- Stir until well combined.
- Add the chicken pieces and fry for about 2 minutes.8 ounces boneless, skinless chicken breast, cut into bite-sized pieces
- Add tomato paste, coconut milk and soy sauce and mix well. Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.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
- Season to taste with a little bit of salt, then sprinkle with lime juice to taste. Garnish with chopped peanuts, chopped green onions and chopped cilantro. Serve over rice (jasmine rice works very well with this curry) with a fresh slice of lime on the side.
Recipe 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.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More delicious curries you may like:
- This chicken tikka masala has yogurt-marinated grilled chicken and a flavorful sauce made in a Dutch oven.
- This creamy tomato chicken curry is made in the slow cooker.
Lacy says
Will this work in a regular pan, I don't have a dutch oven pan.
Nicole B. says
Hi there! Yes, you can use a regular pan for this recipe.
Susie says
The depth of flavours in this recipe makes this dish super delicious! I have made pineapple coconut curry in the past but this recipe knocks it out of the park. I squeezed the pineapple chunks in my hand to let some juice out and added the juice to the sauce before simmering. This gives the pineapple chunks room to absorb some of that curry flavour.
Invest in good quality spices as well! This recipe will be added to my recipe binder:)
Nicole B. says
I love to hear that, Susie!! Thank you so much for coming back and leaving such great feedback, that's much appreciated!
Christine Hines says
Hi, I don’t have cumin seeds or coriander. I do have them both in powder form. What measurements should I use. I would love to make your recipe.
Nicole B. says
Hi there! Quite honestly, I would not recommend substituting ground cumin and coriander for the seeds. The seeds provide a delicious burst of concentrated flavor every time you bite into one of them and, at least for me, that's an important part of this dish. But, if you absolutely want to use the ground spices, I would recommend a little less than 1/8 teaspoon of each.
All the best!
nicole
Hayden says
I've made this about 8 times now, absolutely delicious. My cousins and grandmother who are from Malaysia gave it two thumbs up. I add pre-cooked potatoes, green peas, and triple the curry powder for a little spiciness. Quick easy fantastic curry, I appreciate you so much for posting this :)
Looking forward to making more of your recipes!
Nicole B. says
Oooh, I am SOO happy to hear that, Hayden!! Thank you so much for such a fantastic comment, you made my day! :)
Marla says
I loved it. I'm not a hot spicy person and this was perfect and so easy.
Nicole B. says
That's wonderful to hear, I'm so happy you liked the curry, Marla! Thanks so much for coming back and leaving such nice feedback, I really appreciate that. :)
Nancy Perine says
Hi Nicole ~~~ I had lots of fun wandering through your web site. Your Thai Chicken Curry caught my eye. For the longest time I wouldn't even think of making anything with curry in it ... that is, until I discoverd mild curry powder. I always have checken breasts & thighs in the freezer and would you believe I even had ALL the ingredients on hand .. even the peanuts! I used Maui onion and green onions and cilantro from our herb garden. Cooked all in my dutch oven. IT WAS YUMMY! Thanks so much for sharing!
Nicole B. says
I love to hear that, Nancy! So glad you enjoyed the curry, it's one of my favorites. Thank you so much for leaving feedback, I really appreciate that. :)
Shelley says
Just made it tonight. Easy to make and delicious. I used fresh ginger instead of powdered and served with stir fried bok choy. Thank you for a great recipe.
Nicole B. says
SO great to hear that, Shelley. Thank you so much for the feedback!! :)