Thai Pineapple Chicken Curry
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Thai Pineapple Chicken Curry
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PT12M
PT5M
Prep Time
12 minsCook Time
5-6 minsFree Time
to catch up on your book club read — and maybe finish it this month?
Pineapple and red bell pepper add sweetness to this Thai-inspired yellow curry. The dish gets its vibrant color from turmeric and coriander in the curry paste. Serve it atop jasmine rice or noodles to soak up every last creamy spoonful. Food coma optional.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
The Medium Deep Dish
The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.
The Medium Shallow Dish
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The Anyhand Mitts
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Ingredients
- ½ lb (225g) boneless skinless chicken thighs cut into bite-sized pieces
- ½ cup (60g) small diced red bell pepper
- ½ cup (60g) medium diced onion
- 1 clove garlic, finely chopped
- 1 teaspoon ginger, finely chopped
- ½ teaspoon chili flakes
- 1 tablespoon cornstarch
- 1 tablespoon yellow curry paste
- ½ cup (75g) pineapple, diced
- ¾ cup (180ml) coconut milk
- salt, to taste
Preparation
- Add all the ingredients to the Anyday dish and mix to combine. Cover with the lid (knob lifted).
- Cook in the microwave for 5-6 minutes, or until the curry looks thick and reduced.
- If you like your sauce slightly thinner, add a splash of stock, coconut milk or lime juice.
Serving suggestions & tips
- You can replace the chicken with tofu or shrimp. If you can’t find fresh pineapple, you can use canned or frozen (thawed).
- Garnish with a sprinkle of chopped cilantro and a squeeze of fresh lime juice.
- Serve with rice or steamed noodles.
Recipe notes
- This recipe will taste even better the next day.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
