Thai Chicken Curry with Pineapple Recipe

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Thai Chicken Curry with Pineapple
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  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 107.99 Kcal (452 kJ)
Calories from fat 29.74 Kcal
% Daily Value*
Total Fat 3.3g 5%
Cholesterol 2.03mg 1%
Sodium 844.04mg 35%
Potassium 275.87mg 6%
Total Carbs 16.7g 6%
Sugars 9.23g 37%
Dietary Fiber 2.53g 10%
Protein 4.08g 8%
Vitamin C 31.5mg 52%
Vitamin A 0.8mg 25%
Iron 11.1mg 61%
Calcium 27.4mg 3%
Amount Per 100 g
Calories 58.66 Kcal (246 kJ)
Calories from fat 16.16 Kcal
% Daily Value*
Total Fat 1.8g 5%
Cholesterol 1.1mg 1%
Sodium 458.49mg 35%
Potassium 149.85mg 6%
Total Carbs 9.07g 6%
Sugars 5.01g 37%
Dietary Fiber 1.37g 10%
Protein 2.22g 8%
Vitamin C 17.1mg 52%
Vitamin A 0.4mg 25%
Iron 6mg 61%
Calcium 14.9mg 3%

* 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

  • 1.9
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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