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Homemade Thai Pineapple Yellow Chicken Curry with Coconut Milk recipe photo
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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
Cook Time45 minutes
Total Time50 minutes
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.