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.
Servings: 2
Calories (Estimated): 826kcal
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. 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.
