Thai Pineapple Yellow Chicken Curry with Coconut Milk

Bright, creamy, and just a touch sweet, this Thai Pineapple Yellow Chicken Curry with Coconut Milk is the kind of weeknight dinner that feels like a special occasion. It’s an easy curry that balances warm spices, tangy tomato paste, luscious coconut milk, and juicy pineapple chunks. The final dish is comforting and colorful — perfect over steamed rice or with warm naan for sopping up the sauce. Below you’ll find a short ingredient list, clear step-by-step directions, and a few tips to make the process even smoother.

Why you’ll love this recipe

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• Quick and approachable: Most of the work is simmering — minimal hands-on time.
• Layered flavor: Toasted whole spices, turmeric, and ginger create a fragrant base that’s mellowed by coconut milk.
• Family-friendly: Mild curry powder keeps the heat accessible while still delivering classic curry notes.
• Balanced sweetness: Pineapple and tomato paste play off the savory soy sauce for a nicely rounded sauce.

Ingredients

• ▢1 medium-large yellow onion
• ▢½ cup chicken broth
• ▢½ cup water
• ▢2 tablespoons vegetable oil
• ▢¼ teaspoon whole yellow mustard seeds
• ▢⅛ teaspoon whole cumin seeds
• ▢⅛ teaspoon whole coriander seeds
• ▢1 teaspoon powdered ginger
• ▢1 teaspoon ground turmeric
• ▢1 garlic clove, peeled and minced or pressed through a garlic press
• ▢1 tablespoon mild or medium yellow curry powder* (depending on how spicy you would like the dish)
• ▢8 ounces boneless, skinless chicken breast, cut into bite-sized pieces
• ▢1 ½ tablespoons tomato paste
• ▢1 can coconut milk (13 ½ ounces)
• ▢2 teaspoons soy sauce
• ▢½ medium-sized red or green bell pepper, chopped into 1-inch chunks
• ▢1 can pineapple chunks (8 ounces), drained
• ▢lime juice
• ▢chopped peanuts, optional
• ▢chopped green onion, optional
• ▢chopped cilantro, optional

Equipment

• A large skillet or medium saucepan with a lid
• Measuring cups and spoons
• Cutting board and a sharp knife
• Wooden spoon or spatula

Step-by-step directions

1. Prep the aromatics and vegetables: Peel and thinly slice the 1 medium-large yellow onion. Mince or press 1 garlic clove. Chop ½ medium-sized bell pepper into 1-inch chunks. Drain the 1 can pineapple chunks and set aside. Trim and cut the 8 ounces boneless, skinless chicken breast into bite-sized pieces. Measure out the spices and liquids so everything is within reach.
2. Toast the whole spices: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. When the oil shimmers, add ¼ teaspoon whole yellow mustard seeds, ⅛ teaspoon whole cumin seeds, and ⅛ teaspoon whole coriander seeds. Stir continuously for about 30–60 seconds until they become fragrant and the mustard seeds begin to pop. Be careful not to let them burn.
3. Sauté the onion and garlic: Add the sliced onion to the skillet. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4–6 minutes. Add the minced garlic and cook for another 30 seconds to 1 minute, until aromatic.
4. Add ground spices and curry powder: Sprinkle in 1 teaspoon powdered ginger, 1 teaspoon ground turmeric, and 1 tablespoon mild or medium yellow curry powder. Stir constantly for about 30 seconds so the spices bloom in the oil and coat the onion and garlic evenly.
5. Cook the chicken briefly: Increase the heat to medium-high and add the 8 ounces chicken breast pieces to the pan. Sear the chicken for 2–3 minutes, stirring occasionally, just until the exterior is lightly browned. The chicken does not need to be fully cooked at this stage.
6. Add tomato paste and deglaze: Stir in 1 ½ tablespoons tomato paste and cook it for about 1 minute to deepen its flavor. Pour in ½ cup chicken broth and ½ cup water to deglaze the pan, scraping up any browned bits from the bottom with your spoon. This builds flavor in the sauce.
7. Simmer with coconut milk and soy sauce: Pour in 1 can coconut milk (13 ½ ounces) and add 2 teaspoons soy sauce. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let the sauce cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
8. Add peppers and pineapple: Stir in the chopped bell pepper chunks and the drained pineapple chunks (1 can, 8 ounces). Continue to simmer for 3–4 minutes so the flavors meld and the bell pepper remains slightly crisp-tender.
9. Finish with acid and adjust seasoning: Taste the curry and squeeze in a little lime juice to brighten the flavors — start with about 1–2 teaspoons and add more if you like. Adjust seasoning to taste; add a pinch of salt if needed. If you prefer a touch more sweetness, a small drizzle of the reserved pineapple juice (if any) can be added, but do so sparingly.
10. Garnish and serve: Remove the pan from heat. Serve the curry over steamed rice or with warm flatbread. Garnish each serving with chopped peanuts, chopped green onion, and chopped cilantro if desired. Enjoy warm.

Tips for success

• Spice bloom: Toasting the whole mustard, cumin, and coriander seeds briefly in oil releases essential flavors. Don’t skip this step — it elevates the curry’s aroma.
• Coconut milk: Shake the can before opening. If your can separates, stir it into a smooth consistency before adding. For a richer sauce, use full-fat coconut milk.
• Adjusting heat: The recipe calls for mild or medium yellow curry powder to keep the dish approachable. If you want more heat, add a pinch of cayenne or a chopped fresh green chile when you cook the onions.
• Chicken pieces: Cut the chicken into uniform bite-sized pieces so they cook evenly and stay tender.
• Make-ahead: This curry reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the sauce thickens too much.

Serving suggestions

Serve this Thai Pineapple Yellow Chicken Curry with Coconut Milk over steamed jasmine rice for a classic pairing. You can also spoon it over coconut rice for extra aroma or serve it alongside warm naan or roti to soak up the sauce. Add a simple cucumber salad or a side of steamed greens for a complete meal.

Variations and swaps

• Protein swaps: Substitute the chicken with firm tofu or chickpeas for a plant-forward option. If using tofu, press it well and brown before adding to the sauce.
• Vegetable additions: Sliced carrots, snap peas, or green beans make lovely additions. Add heartier vegetables earlier so they cook through.
• Less sodium: Use a low-sodium soy sauce to reduce saltiness, and taste before adding extra salt at the end.

Common questions

Can I use light coconut milk? Yes. Light coconut milk will give you a thinner, less rich sauce but it will still be delicious. For creamier results, use full-fat coconut milk.

How spicy is this curry? With mild yellow curry powder, the heat is gentle. Choose a medium curry powder or add a pinch of cayenne if you prefer more kick.

Can I freeze leftovers? You can freeze the curry for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Reheat gently and stir well to reincorporate any separated coconut milk.

Final notes

This Thai Pineapple Yellow Chicken Curry with Coconut Milk is a simple, flavorful dish that brings warmth and brightness to any table. It’s flexible, forgiving, and a lovely introduction to fragrant coconut-based curries for anyone who enjoys balanced sweet-and-savory flavors. Whether you’re feeding a family or cooking for one, this curry is an easy, satisfying choice that’s ready in under an hour.

Happy cooking — and don’t forget to garnish with chopped peanuts, green onion, and cilantro if you like a crunchy, fresh finish.

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Thai Pineapple Yellow Chicken Curry with Coconut Milk

A bright, mildly spiced Thai-style yellow chicken curry with pineapple and creamy coconut milk.

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Servings: 2 servings

Ingredients

• 1 medium-large yellow onion
• 1/2 cup chicken broth
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1/4 teaspoon whole yellow mustard seeds
• 1/8 teaspoon whole cumin seeds
• 1/8 teaspoon whole coriander seeds
• 1 teaspoon powdered ginger
• 1 teaspoon ground turmeric
• 1 clove garlic peeled and minced or pressed
• 1 tablespoon mild or medium yellow curry powder see note for spice preference
• 8 ounces boneless skinless chicken breast cut into bite-sized pieces
• 1 1/2 tablespoons tomato paste
• 1 can (13.5 ounces) coconut milk
• 2 teaspoons soy sauce
• 1/2 medium red or green bell pepper chopped into 1-inch chunks
• 1 can (8 ounces) pineapple chunks drained
• lime juice to taste
• chopped peanuts optional
• chopped green onion optional
• chopped cilantro optional

Instructions

• Peel the onion and chop into 2-inch chunks. Add onion, chicken broth, and water to a pot and bring to a boil; simmer uncovered until nearly all liquid has evaporated, about until very soft. Let cool slightly.
• Puree the cooled onion in a food processor until smooth and set aside.
• Heat the vegetable oil in a Dutch oven or heavy pan over medium-low heat. Add the mustard, cumin, and coriander seeds and toast, stirring, until they begin to sizzle and become fragrant, about 2–3 minutes; do not burn.
• Carefully add the onion puree (it may splatter) and cook, stirring, for about 7 minutes over medium heat.
• Add powdered ginger, ground turmeric, minced garlic, and yellow curry powder; stir and cook 1–2 minutes until spices are fragrant.
• Add the chicken pieces and sauté about 2 minutes until they begin to seal.
• Stir in the tomato paste, coconut milk, and soy sauce until combined. Add the chopped bell pepper and drained pineapple chunks.
• Bring the curry to a gentle boil, then cover loosely and simmer for 10 minutes, or until chicken is cooked through and peppers are tender.
• Taste and season with salt if needed, then finish with lime juice to taste. Serve garnished with chopped peanuts, green onion, and cilantro over rice if desired.

Equipment

• Measuring Cups and Spoons
• Knife and cutting board
• Garlic press (optional)
• Pot
• Food Processor
• Dutch oven or cast iron pan with lid
• Rubber spatula
• splatter screen

Notes

• Use a mild or medium yellow curry powder based on desired heat.
• Fresh spices from a spice shop give better flavor than older grocery-bought spices.
• Be careful when adding the hot onion puree as it may splatter.
• Adjust lime juice to balance sweetness from the pineapple.
• Pineapple and bell pepper should be added late to retain texture.