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Red Thai Pineapple Curry

Published Sunday, 16 January, 2011 by Rachael Lundy

A sweet thai curry



  • Chicken breast
  • 2 Courgettes
  • Half an egg plant
  • Half a brocolli
  • 1 red capsicum
  • Red curry paste
  • 1 cup light coconut cream
  • 1 small can of pineapple pieces
  • 1 TBSP brown sugar
  • Lime juice from 2 fresh limes or 1 teaspoon of bottled lime juice
  • A splash of fish sauce


1. Cut the chicken breast into pieces and cook in a pan in a dash of oil on a medium heat. While babysitting the chicken, slice the veges

2. Put the chicken aside and add extra oil to the pan

3.Add the spice paste to the pan and cook for about 3 minutes

4.Put half the coconut milk in the pan (don't forget to shake the can before you open it!) and mix together with the spice past. Add the sugar, lime juice and fish sauce

5.Put the chicken back into the curry, and the chopped vegetables. Drain the pineapple and put into the pan. Cook long on a high heat for afew minutes.

6.Seve ontop of brown rice immediatly. Nyom nyom!!!

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