Enjoy the exotic flavors of Thailand with this delicious Thai chicken curry recipe. Tender chicken chunks, vibrant vegetables, and sweet pineapple are cooked in a fragrant curry sauce made with aromatic spices, coconut milk, and lime juice. This flavorful dish is perfect for a weeknight dinner or for entertaining guests. Serve it with steamed jasmine rice for a complete and satisfying meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup diced pineapple
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Directions
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the chicken pieces and cook until browned, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onion, garlic, and bell peppers. Sauté until the vegetables are tender, about 5 minutes.
- Add the pineapple, coconut milk, red curry paste, fish sauce, brown sugar, and lime juice to the skillet. Stir well to combine.
- Bring the mixture to a simmer and add the cooked chicken back to the skillet. Cook for another 10 minutes, or until the chicken is fully cooked and the flavors have melded together.
- Serve the Thai chicken curry over a bed of cooked jasmine rice. Garnish with fresh cilantro.
- Enjoy your delicious Thai chicken curry with pineapple!
