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Home » Recipes » Main Courses and Sides

Thai Pineapple Yellow Chicken Curry with Coconut Milk

Modified: May 29, 2024 · Published: Feb 17, 2020 by Nicole B. · 10 Comments
4.79 from 37 votes
Total Time: 50 minutes minutes
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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.

Yellow chicken curry in a bowl on a wooden coaster.

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.

  • 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.
Thai chicken curry spices in bowls.

Recipe notes and 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.

Full Recipe

Yellow chicken curry in a bowl on a wooden coaster.
Author: Nicole B.

Thai Pineapple Yellow Chicken Curry with Coconut Milk

4.79 from 37 votes
This Thai pineapple yellow chicken curry with coconut milk is full of delicious flavor from lots of spices.
Print Version (does not include images) Pin Recipe
Prep Time: 5 minutes mins
Cook Time: 45 minutes mins
Total Time: 50 minutes mins
Servings: 2
Course: Main Course
Cuisine: Thai
Calories: 826
Ingredients Equipment Method Nutrition Notes

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
Prevent your screen from going dark

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

Method:
 

  1. 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
    Cooked chopped onion in a Dutch oven.
  2. Puree the onion in a food processor. Set aside.
    Onion puree in a food processor.
  3. 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
    Spice seeds and oil in a cast iron pan.
  4. 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)
    Onion puree and spices in a cast iron pan.
  5. Stir until well combined.
    Onion puree mixed with spices in a cast iron pan.
  6. Add the chicken pieces and fry for about 2 minutes.
    8 ounces boneless, skinless chicken breast, cut into bite-sized pieces
    Spiced onion puree and chicken in a cast iron pan.
  7. 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
    Thai chicken curry in a cast iron pan.
  8. 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):

Calories: 826kcalCarbohydrates: 39.7gProtein: 32.8gFat: 63.9gSaturated Fat: 41.7gCholesterol: 73mgSodium: 595mgPotassium: 1470mgFiber: 9.4gSugar: 23.3gCalcium: 99mgIron: 6mg

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.

Comments

  1. Susie says

    September 28, 2025 at 6:20 am

    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:)

    Reply
    • Nicole B. says

      September 28, 2025 at 8:06 am

      I love to hear that, Susie!! Thank you so much for coming back and leaving such great feedback, that's much appreciated!

      Reply
  2. Hayden says

    December 21, 2021 at 10:54 am

    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!

    Reply
    • Nicole B. says

      December 21, 2021 at 11:07 am

      Oooh, I am SOO happy to hear that, Hayden!! Thank you so much for such a fantastic comment, you made my day! :)

      Reply
  3. Marla says

    January 10, 2021 at 5:09 am

    I loved it. I'm not a hot spicy person and this was perfect and so easy.

    Reply
    • Nicole B. says

      January 10, 2021 at 8:41 am

      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. :)

      Reply
  4. Nancy Perine says

    May 20, 2019 at 2:35 am

    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!

    Reply
    • Nicole B. says

      May 20, 2019 at 6:55 am

      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. :)

      Reply
  5. Shelley says

    May 26, 2015 at 8:06 pm

    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.

    Reply
    • Nicole B. says

      May 26, 2015 at 8:20 pm

      SO great to hear that, Shelley. Thank you so much for the feedback!! :)

      Reply
4.79 from 37 votes (34 ratings without comment)

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Hi there!

I'm Nicole, the cook and photographer behind this website. You'll find lots of delicious recipes here, all centered around spices.

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