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Thai Red Curry with Chicken and Pineapple, served with steamed jasmine rice and a wedge of lime.

Thai Red Curry with Chicken and Pineapple

Richard Bewley
Fragrant Thai Red Curry with Chicken and Pineapple
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main
Cuisine Thai
Servings 4 People

Equipment

  • large non stick pan with lid
  • rice cooker

Ingredients
  

  • 1 tbsp organic sunflower oil
  • 1 inch root ginger peeled and grated (or finely diced)
  • 2 large garlic cloves peeled and grated (or finely diced)
  • 50 g Thai Red curry paste * heaped
  • 400 ml can light coconut milk
  • 2 large Kaffir Lime leaves Fresh or Dried
  • 500 g chicken breast cubed
  • 1/2 fresh pineapple peeled, cored, and diced into small cubes
  • 1 dash Nam Pla Fish Sauce
  • 25 g Thai Basil leaves fresh
  • 1 tsp smoked sea salt
  • 1 lime juiced
  • 3 cups White Jasmine Rice rinsed

Instructions
 

  • Measure, then rinse the Jasmine rice in a sieve. Allow to drain.
    3 cups White Jasmine Rice
  • Peel and grate or finely chop the garlic and ginger.
    1 inch root ginger, 2 large garlic cloves
  • Use a sharp knife to cut off the top and bottom of the pineapple. Use a knife to cut off the pineapple's outer skin from top to bottom until all knots are removed.
    1/2 fresh pineapple
  • Cut the pineapple in half lengthways, then again, to produce four wedges. Core two wedges, slice horizontally, and dice. Store the remaining pineapple in an airtight container for future use in another recipe.
  • Trim the chicken breast and cut it into bite-sized pieces on a separate cutting board.
    500 g chicken breast
  • Add rice, water, and 1/2 teaspoon of salt to the rice cooker, stir, and start cooking.
    3 cups White Jasmine Rice
  • Pour sunflower oil into a large non-stick saucepan and heat it over medium-high temperature.
    1 tbsp organic sunflower oil
  • Add garlic and ginger, then cook for two minutes.
    1 inch root ginger, 2 large garlic cloves
  • Add Thai Red curry paste to the ginger, and garlic. Cook for a minute. Add a dash of the coconut milk, mix, and increase heat.
    50 g Thai Red curry paste *, 400 ml can light coconut milk
  • Add the cubed chicken to the mixture, coat evenly with the paste, and cook the chicken for three to four minutes, until there are no raw edges remaining.
    500 g chicken breast
  • Add the smoked sea salt, Kaffir lime leaves, and Nam Pla Fish Sauce, and cook for one more minute.
    2 large Kaffir Lime leaves, 1 dash Nam Pla Fish Sauce, 1 tsp smoked sea salt
  • Add the cubed fresh pineapple and Thai basil leaves (reserve a few for garnish) and mix thoroughly.
    1/2 fresh pineapple, 25 g Thai Basil leaves
  • Add the remaining coconut milk and lime juice, then mix well.
    400 ml can light coconut milk, 1 lime
  • Bring to the boil, then reduce heat, cover with lid and simmer for 25-30 minutes.
  • Serve hot, and garnish with a wedge of time and a shredded Thai basil leaves.

Notes

* In terms of Thai Red Curry paste, I currently use the Mae Ploy Brand. It is readily available for me in the UK - but always happy to try others.
  • You can substitute ginger with fresh Galangal if available. As I can never find it fresh, fresh root ginger has become a regular and versatile substitute.
  • If you cannot find fresh Thai basil, Coriander works well too (just not quite so good in our view).
  • My rice cooker takes 36 minutes to cook white rice, which I use as a countdown for curry. If you do not have a rice cooker but enjoy rice and have the necessary space, it is highly recommended to obtain one. However, Jasmine rice can also be prepared in a standard pan with a lid.
  • I have made this with both light and full fat Coconut milk, both work very well, but if you want the creamier version, 'naughty' is the direction of travel.