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Creamy Pineapple Coconut Chicken Curry

5 Reviews

A creamy pineapple coconut chicken curry loaded up with chopped peppers, onions and carrots and of course, finished off with a few handfuls of salty cashews! It’s a crowd pleaser!

a plate with jasmine white rice piled with a creamy pineapple coconut curry sauce, peppers, onions and cashews with grilled pineapple

A lot of our cooking began because we would try something at a restaurant and think, I bet we could make that at home.

Slowly but surely we realized that restaurant food could not only be made at home but sometimes it was even better! 

The type of coconut milk and coconut cream, curry paste and curry powder really seems to matter in this. Your curry could turn out totally different even though you followed everything to a T!

I’m going to list the exact brands that we used, but honestly, you should just experiment with what your store sells and see what you like because not all products are available at every store. 

We’ve learned that coconut curry is a great way to step into the world of food. You can start out very mild and easy, but you can grow in heart and complex flavors. 

For this pineapple coconut curry chicken we are going to stick to the world of sweet. 

In testing and testing this recipe we discovered that coconut cream is a great start to the texture and sweetness but we still needed a little more sugar so after awhile we embraced cream of coconut.

Cream of Coconut can be found in the drinks section of the store, not in the Asian aisle. 

a plate with jasmine white rice piled with a creamy pineapple coconut curry sauce, peppers, onions and cashews with grilled pineapple

What is Coconut Curry?

Coconut curry is a blend of coconut milk along with curry paste or powder, or a combination of both. Often it also includes garlic and ginger and it’s all simmered together with vegetables and/or meat. 

Curry is a great dish to eat alongside or over rice. 

Curry Powder VS Curry Paste

The biggest hurdle was the curry. Do you stick with powder or paste?

In the end we preferred a combination of both curry powder and curry paste. 

Curry Powder-

Curry powder is most often used in Indian dishes. It is ground spices and packs a lot of flavor. 

Generally curry powder is made of:  corianderturmeric, and red peppers.

You might find you aren’t as big of a fan of curry powder dishes and then suddenly find one you like, that could be that you are a paste over powder person. 

Curry Paste-

Curry paste is spices mixed with wet ingredients like, oil mixed with some garlic and ginger.

Mae Ploy or Maesri are two of the most loved curry pastes. 

A curry paste is generally stronger than a powder but they are all created quite differently and should be well sampled to find what works for you.

a dutch oven of creamy pineapple coconut chicken curry with peppers, onions and cashews

How to Make Coconut Chicken Curry

  1. To make coconut chicken curry, start by cooking the chicken in a pan.
  2. Then head into warming the spices and curry together in the pot. Add a little oil, ginger, garlic and curry and cook until fragrant.
  3. Add the remaining ingredients into the pot and simmer to really meld the flavors together.

That’s it! 

A dish that looks and sounds like layers of flavors and ingredients is really a 30 minute recipe, or longer if you have time to let it sit and develop flavor. 

Will Coconut Milk Thicken Curry?

Coconut milk does not thicken curry. 

In fact, adding coconut milk can thin the curry sauce. It can help to lower the spiciness of the curry, but that’s really all, it doesn’t thicken. 

How to Thicken Curry 

So how do you thicken curry?

  1. Low and slow simmer- simmering your curry sauce WITHOUT the lid will help to thicken things. 
  2. Add a slurry of cornstarch and water to the boiling sauce then turn it down to a simmer. 
  3. A little Greek yogurt or tomato paste can also help to thicken a curry. 

We tend to only do number 1 and 2.

a plate with jasmine white rice piled with a creamy pineapple coconut curry sauce, peppers, onions and cashews with grilled pineapple

Is Coconut Curry Indian?

Coconut curry can be Thai or Indian. Both are delicious and while we mentioned above that one is usually a paste over powder they actually can be used interchangeably depending on the restaurant you’re at. 

Is Coconut Curry Spicy?

Coconut curry is usually a more mild curry, but it all depends on the person making it and the curry they use. 

a plate with jasmine white rice piled with a creamy pineapple coconut curry sauce, peppers, onions and cashews with grilled pineapple

What Coconut Milk for Thai Curry?

You usually buy the red can of coconut milk, don’t you. 

I used to as well. 

But then I discovered this Chaokoh coconut milk and we’ve had the best results with it. 

Is Coconut Curry Sauce Vegan?

Coconut curry sauce is vegan, but that doesn’t mean the dish is. 

A lot of coconut curry dishes have chicken so it’s best to double check the menu. 

Can You Freeze Coconut Curry Chicken?

Because coconut curry contains coconut milk it can separate when you freeze it so it’s best to avoid adding the coconut milk until you’re ready to reheat and eat the dish. 

a plate with jasmine white rice piled with a creamy pineapple coconut curry sauce, peppers, onions and cashews with grilled pineapple

How Long Will Coconut Curry Last in the Fridge?

If you’re not freezing coconut curry, how long will it keep in the fridge? 

Coconut curry can last for 2-3 days if stored properly.

a dutch oven of creamy pineapple coconut chicken curry with peppers, onions and cashews

More Curry Recipes

What to Eat with Curry

a plate with jasmine white rice piled with a creamy pineapple coconut curry sauce, peppers, onions and cashews with grilled pineapple

Pineapple Coconut Chicken Curry

3.6 from 5 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
A creamy blend of coconut and pineapple curry sauce with chicken, veggies and cashews all served over fluffly white rice!

Ingredients

  • 2 Chicken Breasts Boneless, skinless and sliced thin
  • 1 Tablespoon Olive oil
  • 1 1/2 Teaspoons Ginger Fresh Grated
  • 6 Cloves Garlic Minced
  • 1 Onion Sliced
  • 1 Red Bell Pepper Quartered, seeded and sliced
  • 1 Green Bell Pepper Quartered, seeded and sliced
  • 1 1/2 Cups Carrots Sliced
  • 1/2-1 Tablespoon Curry Powder I like 1/2-3/4
  • 2 Tablespoons Curry Paste
  • 2 Cans Coconut Milk Unsweetened 13.5 ounces each
  • 1 Can Coconut Cream 13.5 ounces
  • 6 Ounces Pineapple Juice
  • 3/4 Pineapple Cored and Chopped
  • 6 Ounces Whole Cashews
  • Cilantro Chopped for garnish
  • Kosher salt to taste, starting with 1 teaspoon

Instructions

  • In a large stockpot or dutch oven, heat the stove to medium high heat and add the oil. Once hot add the chicken and a sprinkle of salt.
  • Cook the chicken until no pink remains and add the curry paste, powder, ginger and garlic. Cook until fragrant, about 1 minute.
  • Add the veggies and turn the heat to medium. Cook until tender, about 10 minutes.
  • Add the remaining ingredients except the cashews and bring to a simmer. Turn to medium low and allow to cook for 20-30 minutes or up to 2 hours.
  • Throw in cashews right before serving over perfectly cooked white rice. Garnish with cilantro if desired.

Notes

This chicken curry will keep for 2 days in the refrigerator.
Nutrition Facts
Pineapple Coconut Chicken Curry
Amount Per Serving (1 g)
Calories 508 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 33g206%
Cholesterol 36mg12%
Sodium 100mg4%
Potassium 860mg25%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 13g14%
Protein 17g34%
Vitamin A 5187IU104%
Vitamin C 80mg97%
Calcium 63mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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a plate with jasmine white rice piled with a creamy pineapple coconut curry sauce, peppers, onions and cashews with grilled pineapple

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




5 comments

  • Is the oil in the first step the same 1 tbsp olive oil from the ingredients or is the olive oil part of the mix in the curry?

    From the previous response it is assumed the coconut cream is not unsweetened?

    • Reply
  • Hi!! Thank you so much for all of your amazing recipes! I love your food and most often when I want to make anything at all, I go to your site FIRST and search for it because your recipes are a guaranteed HIT!!! Thank you for sharing your yummy, fun life!!!
    I made this last night and it smells divine! The chicken and veggies taste yummy too, but the sauce didn’t turn out quite right though for me because I don’t think I got the coconut cream/ cream of coconut correct. I’ve read it over several times, but I’m a bit confused.
    In the story, you mention, Choakoh coconut milk, coconut cream and also cream of coconut (found in the drink aisle). However the printable recipe only calls for coconut milk and coconut cream. I found the coconut cream to be the asian brands sold in a can right next to the coconut milk. The cream of coconut is the Coco Real brand in a squeeze bottle in the drink section.
    Which one should I be using?
    And thank you so much in advance for your reply because I can’t wait to make it again!

    • Reply
    • Hi Desiree! Thank you so much for your support and kindness! It’s going to depend on how sweet you want it. If you felt like your first attempt wasn’t sweet enough, go with the cream of coconut found by the drinks. It has a little more sugar and is what we prefer for this recipe.The coconut cream will be in a can right by the coconut milk and is less sweet but still gives a great flavor! Sorry for the confusion!

      • Reply
  • I love pineapple curry and this recipe looks delicious! I’ve never tried to make it though and get confused as to which kind of paste to use – yellow, green or red?

    • Reply
    • Any color of curry paste works great with this recipe! I usually go with red and occasionally yellow.

      • Reply

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