This Thai pineapple yellow chicken curry with coconut milk is an easy one-pan dinner. It's full of flavor from cumin, coriander and mustard seeds, ground ginger, yellow curry powder, turmeric powder and lots of vegetables. Red bell pepper, pineapple and lime juice add freshness and chopped peanuts make for a crunchy finish.
For more delicious curries, also check out this chicken tikka masala and this slow cooker Indian chicken curry!
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What spices are in this curry?
Much of the flavor in this curry comes from spice seeds and ground spices. You will need ground turmeric and ginger, mild or medium yellow curry powder, cumin, coriander and mustard seeds and a fresh garlic clove.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. 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.
Step 2. Process the onion into a puree in the food processor.
Step 3. Set the onion puree aside and get out a Dutch oven or a cast iron pan with a lid. Heat vegetable oil and then fry the spice seeds (yellow mustard seeds, cumin seeds and coriander seeds).
Step 4. Once the seeds start to sizzle, carefully add the onion puree (keep a splatter screen ready) and fry on medium heat for about 7 minutes. Add ginger, turmeric, garlic and yellow curry powder to the pan.
Step 5. Mix the spices into the puree.
Step 6. Add in chicken chunks and fry for 2 minutes.
Step 7. 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. Season with a little salt and a few drops of lime juice to taste.
Recipe and ingredient notes & tips:
- The onion puree not only adds flavor to this dish, it also acts as the thickener for this curry and creates a really smooth texture.
- You can use either a cast iron pan or a Dutch oven for this recipe. Either one will work but 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 and for curry powder.
- I like to use canned pineapple chunks for this recipe but if you have fresh pineapple on hand, you can use that as well.
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 curry that has a bit of a kick to it.
How to store leftovers:
This curry reheats very well, just store it in an airtight container in the fridge for up to one day and reheat in the microwave or on the stovetop.
Can I freeze the curry?
Yes, this curry freezes well, just let it cool to room temperature, then transfer it to a freezer bag and freeze.
More delicious spiced dinner recipes:
- Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove2 Hours 30 Minutes
- Chunky Chuck Roast Chili (Dutch Oven)2 Hours
- Broccoli Sausage Soup (with Italian Sausage)25 Minutes
- Baked Cinnamon Meatballs with Marinara Sauce1 Hours 10 Minutes
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Full Printable Recipe
Thai Pineapple Yellow Chicken Curry with Coconut Milk
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 (about 10 ounces)
- 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 (two medium-sized breast halves), 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.
- 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.
- 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 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)
- 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 and stir until well combined.
- Add the chicken pieces and fry for about 2 minutes.
- 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.
- Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
Hayden
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.
Oooh, I am SOO happy to hear that, Hayden!! Thank you so much for such a fantastic comment, you made my day! :)
Marla
I loved it. I'm not a hot spicy person and this was perfect and so easy.
Nicole B.
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
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.
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. :)
Kelly | Foodtasia
Wow, Nicole! That sauce is amazing! Love that spice paste - so much flavor! Definitely have to try this - the family will love it!
Nicole B.
Thanks, Kelly! I love the sauce too, it's so flavorful and yet so easy to make. Hope you're having a lovely weekend. :)
Shelley
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.
SO great to hear that, Shelley. Thank you so much for the feedback!! :)
Allie | Baking a Moment
Looks fantastic Nicole! I love all the exotic spices + coconut milk!
Nicole B.
Thank you, Allie! :)
Shinee
Curry is my absolute favorite, and I'm always on the lookout for a new recipe to try. :) And just gorgeous shot, Nicole!
Nicole B.
Thanks, Shinee! Glad you like it!. ;)