50 minutes
Jump to Recipe 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.
What spices are in this curry?
Much of the flavor in this curry comes from spice seeds and ground spices. You need ground turmeric, ground ginger, mild or medium yellow curry powder, cumin, coriander and mustard seeds, and fresh garlic.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Add onion, water and chicken broth to a pot. Boil, uncovered, until almost all liquid has evaporated and the onion is cooked. Let cool a bit.
- Process the onion into a puree in the food processor. Set aside.
- Heat vegetable oil in a Dutch oven or a cast iron pan to which you have a lid. Add the spice seeds and fry.
- Once the seeds start to sizzle, carefully add the onion puree (keep a splatter screen ready). Fry on medium heat for about 7 minutes. Add ginger, turmeric, garlic and yellow curry powder.
- Stir the spices into the puree. Add chicken chunks and fry for 2 minutes.
- Add tomato paste, coconut milk, soy sauce, bell pepper and pineapple. Bring the mix to a boil, cover loosely with a lid and simmer for 10 minutes.
Recipe and ingredient notes & tips:
- The onion puree adds flavor and also acts as the thickener for this curry 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.
- As always, I highly recommend that you use high-quality spices from a dedicated spice shop. This will make a huge difference in any dish but I find that it is especially true for curries.
How to serve the curry:
Garnish the curry with fresh cilantro, chopped green onions and chopped peanuts. Serve over rice (jasmine rice works very well with this curry) with a fresh slice of lime on the side.
Choose your own spice level:
The level of spiciness in this curry is determined by the yellow curry powder. Use mild yellow curry powder for a mild curry and medium for a mildly spicy curry.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
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.
Print Version Pin Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- pot
- food processor
- Dutch oven or cast iron pan with a lid
- rubber spatula
- splatter screen
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:
- Peel the onion and chop into 2-inch chunks.1 medium-large yellow onion
- 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.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.2 tablespoons vegetable oil
- 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.)¼ teaspoon whole yellow mustard seeds, ⅛ teaspoon whole cumin seeds, ⅛ teaspoon whole coriander seeds
- Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).
- Fry the onion puree for 7 minutes on medium heat.
- Add ginger, turmeric, garlic and curry powder and stir until well combined.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)
- 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.1 ½ tablespoons tomato paste, 1 can coconut milk (13 ½ ounces), 2 teaspoons soy sauce
- Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.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. 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.
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.
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!! :)