Thai Pineapple Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 20-minute curry balancing coconut milk, red curry paste, and fresh pineapple with tender chicken and colorful vegetables in a fragrant sauce. Sweet, savory, and adaptable to vegetarian protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup red curry paste, store-bought or make your own!
- 1 can coconut milk (13.5 oz) full fat is best
- 1 -2 tablespoons brown sugar (adjust as needed) or sub coconut sugar, honey, or alternative sugar
- 1-2 tablespoons fish sauce (and adjust as needed) or vegan fish sauce
- 1 lb chicken, cut into thin, bite-sized slices (or make crispy tofu, or use shrimp)
- 1/4 cup water or broth
- 1 cup fresh pineapple, cut into bite-sized pieces- or use frozen, or canned (drained & rinsed)
- 1 cup tomatoes, cut into bite-sized pieces
- 1/2 cup zucchini, cut into bite-sized pieces ( or sub snow peas, green beans or asparagus)
- 1/2 cup red bell peppers, diced
- 1/2 cup Thai basil (or sub regular basil)
- A squeeze of Lime to taste
- optional: 5-6 Kaffir lime leaves (add to the simmering sauce)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1204mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 777mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.