Curry Chicken With Pineapple In Coconut Milk
A vibrant and flavorful curry featuring tender chicken or shrimp simmered in coconut milk with pineapple, bamboo shoots, and fragrant basil. This dish offers a perfect balance of sweet, savory, and spicy notes, making it an excellent choice for a comforting yet exotic meal that impresses family and friends alike.
Ingredients
- 1.5 to 2 lbs. boneless chicken or peeled shrimp
- 2 tbsp. vegetable or olive oil ⓘ
- 1/4 cup fish sauce (optional)
- 6 oz. can bamboo shoots, cut into slivers ⓘ
- 1-2 oz. curry paste (about 1 teaspoon, adjust to taste) ⓘ
- 2 13.5 oz. cans coconut milk ⓘ
- 2 20 oz. cans pineapple tidbits with juice ⓘ
- 2 tsp. dried basil or 2 tbsp. fresh basil, chopped ⓘ
- 1 cup slivered carrots ⓘ
- 14 oz. can baby corn, drained and cut into bite-sized pieces (optional) ⓘ
Instructions
- Saute the chicken or shrimp in oil until partially cooked. Add curry paste and mix to coat.
- In a large pot, combine coconut milk, pineapple tidbits with juice, bamboo shoots, carrots, baby corn, and fish sauce if using.
- Add the cooked chicken or shrimp to the pot. Bring to a boil and cook for 3 minutes or longer if you want the carrots to be more tender.
- Stir in dried or fresh basil just before serving.
- Serve hot over rice or saffron rice for the best flavor.
Tips & Substitutions
For a richer flavor, consider using homemade curry paste or adding a splash of lime juice for brightness. If you prefer a milder version, reduce the curry paste to 1/2 oz. or use coconut cream instead of milk for a creamier texture. You can also substitute shrimp with tofu for a vegetarian option or add more vegetables like bell peppers or snap peas.
Serving Suggestions
Serve the curry hot over fluffy rice or saffron rice for the best flavor. It pairs wonderfully with naan or roti for a complete meal. For a fresh touch, garnish with additional basil or cilantro. This dish also complements a side of steamed broccoli or a light salad, enhancing the overall dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat until heated through. If the curry thickens, add a splash of coconut milk or water to reach your desired consistency. Avoid reheating in the microwave to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Curry Chicken With Pineapple In Coconut Milk contains roughly 208 calories, with 7g protein, 33g carbohydrates, and 7g fat. It is an excellent source of vitamin A (53% of the Daily Value), iron (26% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2384mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used but keep in mind that it may alter the sweetness and texture slightly. Make sure to cut it into bite-sized pieces and add it during the last few minutes of cooking to retain some crunch.
What can I use instead of fish sauce?
If you're looking for a substitute for fish sauce, consider using soy sauce or tamari for a vegetarian option. You can also use a mixture of water, lime juice, and a bit of salt to mimic the savory umami flavor.
Is this recipe spicy?
The spice level can be adjusted based on the amount of curry paste you use. Start with a small amount and taste as you go. If you want it spicier, consider adding fresh chili peppers or a dash of cayenne pepper to the mix.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).