Pineapple Coconut Chicken Curry Recipe

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Pineapple Coconut Chicken Curry
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  1. Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
  2. Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-11/2 minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
  3. Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
  4. Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 721.21 Kcal (3020 kJ)
Calories from fat 492.68 Kcal
% Daily Value*
Total Fat 54.74g 84%
Cholesterol 136.14mg 45%
Sodium 895.53mg 37%
Potassium 750.45mg 16%
Total Carbs 30.4g 10%
Sugars 15.4g 62%
Dietary Fiber 4.36g 17%
Protein 31.29g 63%
Vitamin C 47mg 78%
Vitamin A 0.2mg 7%
Iron 6.7mg 37%
Calcium 83.8mg 8%
Amount Per 100 g
Calories 195.08 Kcal (817 kJ)
Calories from fat 133.27 Kcal
% Daily Value*
Total Fat 14.81g 84%
Cholesterol 36.82mg 45%
Sodium 242.24mg 37%
Potassium 202.99mg 16%
Total Carbs 8.22g 10%
Sugars 4.17g 62%
Dietary Fiber 1.18g 17%
Protein 8.46g 63%
Vitamin C 12.7mg 78%
Vitamin A 0.1mg 7%
Iron 1.8mg 37%
Calcium 22.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.2
  • 20

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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