Monday, October 28, 2013

Thai Pineapple Curry

For dinner with our family, AJ and I tag teamed to make a rendition of Thai Pineapple Curry. The original recipe can be found on We made a few modifications and it turned out almost like at Thai restaurants. It was delicious and spicy, just the way we like it. I also loved all the vegetables we put in which made it more substantial and flavorful. Check out the recipe below.

Original recipe makes 8 servings

  • 1/4 cup red curry paste (this is spicy, so put in less if you are not too fond of spice)
  • 2 (13.15 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves, cut into thin strips
  • 3 1/2 tablespoons fish sauce
  • 1/4 cup white sugar
  • 1 1/2 sliced bamboo shoots, drained
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, drained
  • 3 carrots, cut bite sized
  • 2-3 potatoes, cut bite sized
  1. In a wok, sautee the curry paste in vegetable oil, then add the meat. At this point, you're only cooking the paste and the chicken in oil.
  2. In a separate pan, boil potatoes half way (approx. 15 mins).
  3. After meat is half way cooked, add cans of coconut milk, fish sauce, sugar, carrots, and bamboo shoots. Bring to a boil. Cook for 15 minutes, until chicken juices run clear.
  4. Mix the red bell pepper, green bell pepper, potatoes, and onion into the wok. Continue cooking 10 minutes. Remove from heat, and stir in pineapple. Serve over cooked jasmine rice.
**Stir continuously so that the milk doesn't get overly thick.
**Add coconut milk and fish sauce if it is too spicy to adjust to your taste.



  1. Looks delicious! Totally making this!

    1. I hope you like it! Let me know how it goes, Amanda!

  2. So I'm totally pinning this so I can remember to make it later! Love you guys!

    1. Love you guys too! Can't wait til we get to hang out again!

  3. Hi sis,

    The curry was AWESOME! My friend and I said that was the best meal we've made together so far. We enjoyed the creaminess and how it was like eating it at a Thai restaurant. We wouldn't have thought to make it, so thank goodness for your blog post! My favorite part of the recipe was the pineapple and peppers. However, I thought the carrots and potatoes were a bit boring (I guess that happens since they absorb the taste of whatever they are soaked in most of the time). We were wondering however, what we can put in it next time to make it a bit spicier. Maybe use a spicier paste? Thanks again sis, such a yummy recipe, and just as good heated up as leftovers :)