Skip to Content

Pineapple Chicken Thai Curry – Green Curry

Pineapple Chicken Thai Curry – Green Curry

This dish was inspired by a restaurant in Denver, CO called Thai Basil. I ordered something similar every time I visited my kids in CO and never tired of it. It’s delicious, healthy and quite simple to make.

Bowl of pineapple chicken curry
Bowl of pineapple chicken curry

The pineapple and water chestnuts take this dish out of the running for strict low carb or slow carb, but it is full of healthy ingredients and pretty low in calories

For a low carb chicken dinner with Asian flavors click here.

Recipe for Pineapple Chicken Thai Curry Bowl

Pineapple Chicken Thai Curry

Bowl of pineapple chicken curry
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Servings 4
Calories 690
Author dorothy stainbrook

Ingredients

  • 2 Tbsp olive oil
  • 3 large chicken breasts cut into 1″ chunks
  • 2 Tbsp grated ginger
  • 4 cloves cloves minced
  • 1/2 cup green curry paste
  • 1/2 cup chicken stock
  • 2 tsp brown sugar
  • 1 tsp turmeric
  • 1 cup sliced water chestnuts
  • 2 cups crushed pineapple slightly drained
  • 1 roasted red bell pepper sliced or chopped (bottled roasted pepper is fine)
  • 2 Tbsp fish sauce
  • 1/2 to 1 tsp crushed red pepper flakes optional
  • 1 cup coconut milk
  • 12 grape or cherry tomatoes
  • 1 lb frozen mussels
  • fresh cilantro leaves

Instructions
 

  • Get all of the ingredients cut up and measured out into small bowls so you can add things quickly (this is your mise en place)
  • In a large pan or wok, warm up the oil and then add the chicken. Cook chicken about 5 minutes until done all the way through.
  • Add the ginger and garlic and cook briefly (1-2 minutes). Add the curry paste, mixing it in well with the chicken.
  • Add the chicken stock, sugar, turmeric, water chestnuts, pineapple, roasted red peppers and fish sauce. Add the hot pepper flakes if using. Cover and cook over medium heat for about 10 minutes.
  • Add the coconut milk and mix in thoroughly. Add the tomatoes and cook until they are soft (about 3-5 minutes). If you are using mussels, add them at this point and cover for a few minutes until they open.
  • Garnish with fresh cilantro leaves and serve.

Nutrition

Calories: 690kcalCarbohydrates: 64gProtein: 48gFat: 28gSaturated Fat: 14gCholesterol: 126mgSodium: 1265mgPotassium: 1559mgFiber: 7gSugar: 48gVitamin A: 5240IUVitamin C: 53mgCalcium: 140mgIron: 8mg
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if you share a picture on Instagram! You can also tag me at #heathglen!

This is a high flavor dish and you won’t miss the rice at all if you are eating slow carb or low carb. Enjoy!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.