Pineapple Red Curry with Chicken

Since moving to San Francisco, Thai delivery has been one of my favorite luxuries. But I’ve been avoiding it, pretty sure that there is gluten-y soy sauce in just about every dish. While I won’t deny that I’m a bit saddened by my dining out options dwindling, I’m happy for dishes like these that are easily recreated at home.

The most time consuming part of this dish is the veggie prep, so feel free to choose your own adventure! Go all out with loads of variety, or keep it simple and choose one or two. Either way, few things can warm you to the bone like a bowl of coconut red curry. The depth of flavor; a perfect balance of spicy, sweet and tart, never disappoints. Coconut milk adds the perfect note of richness. The addition of pineapple has always been a favorite of mine. I hope this dish helps warm you up as the weather gets chilly!

Pineapple Red Curry with Chicken

Feel free to substitute your favorite vegetables for any of the ones below.

1.5 pounds boneless skinless chicken thighs, cut into 1/2 inch strips
1 C pineapple, large dice
1 C string beans (about 1/3 pound), cut in half
1 C eggplant, cut in 1 inch pieces, preferably the skinny Chinese or Japanese variety
1 C zucchini, large dice
1 bell pepper, julienned
1 can full fat coconut milk
1 T red curry paste (or more to taste)
2 kaffir lime leaves (if available, or use 1 t lime zest if not)
3 quarter sized slices galangal (Thai ginger, if available, or use 2 slices regular ginger instead)
1 T coconut aminos
1 t Red Boat fish sauce
3-4 leaves fresh basil, Thai if possible, chopped

  • In a small bowl, combine the chicken, coconut aminos, and fish sauce. Set aside.
  • In a dutch oven or medium sized pot, combine the curry paste and coconut milk and bring to a simmer over medium heat. Add the kaffir lime leaves and galangal
  • After 5 minutes, add the pineapple and simmer 2 more minutes.
  • Turn up the heat to medium-high heat, and add the chicken mixture, eggplant and string beans and simmer 8 minutes.
  • Add the zucchini and bell pepper and simmer an additional 2 minutes.
  • Stir in the basil and it’s done! Season to taste with additional curry paste, fish sauce or coconut milk. I sometimes open another can of coconut milk, unshaken, and add some additional coconut cream to make it a bit richer.
  • Remove the lime leaves and galangal if you can see them, or just avoid eating them if they wind up in your bowl.
  • Serve with cauliflower rice or kelp noodles

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