Spicy Pineapple Curry Recipe

Today’s Special: Spicy Pineapple Curry

As the chill of fall sets in, I find myself craving warm and comforting dishes with a little kick. That’s why I’m excited to share my recipe for Spicy Pineapple Curry today. This unique fusion of sweet pineapple and spicy curry flavors is sure to delight your taste buds and warm you up from the inside out.

Ingredients:

• 1 small pineapple (450g, diced)
• 500g boneless, skinless chicken thighs
• 1 can (400ml) coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves
• Cooked rice, for serving

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• can opener

To start, heat a large skillet over medium heat. Add the diced chicken thighs and cook until browned on all sides. Add the red curry paste and stir to coat the chicken. Pour in the coconut milk, fish sauce, and brown sugar, stirring until well combined.

Next, add the diced pineapple and sliced red bell pepper to the skillet. Let the mixture simmer for 15-20 minutes, allowing the flavors to meld together and the chicken to cook through. Just before serving, stir in the fresh basil leaves for a burst of freshness.

Serve the Spicy Pineapple Curry over cooked rice, allowing the creamy coconut milk sauce to soak into the fluffy grains. The combination of sweet pineapple, spicy curry, and fragrant basil is truly a delight for the senses.

This dish yields approximately 4 servings, with each serving weighing around 350g. One serving of this Spicy Pineapple Curry is estimated to be around 450 calories.

For an extra burst of flavor, try using fresh pineapple instead of canned for a brighter, more vibrant taste. The natural sweetness of the fresh fruit will elevate the dish to a whole new level.

I hope you enjoy making and eating this Spicy Pineapple Curry as much as I do. Feel free to customize it with your favorite proteins or veggies to make it your own signature dish!