Make an easy Thai dinner tonight with this Spicy Pineapple Chicken Curry dish!
Pineapple always makes a fun addition to curry. And it pairs so well with basil that I thought it was a no brainer in this yellow curry variation.
Cutting the pineapple, red peppers, and chicken in this dish into similarly sized planks really makes this dinner pop visually, but the bright flavors are what makes it pop in your mouth. Fresh Thai basil, lemongrass, and lime juice all give this dish a fresh and unique flavor.
If you want to save time, you can use a store-bought curry paste, but I was in the mood to go from scratch. Here's how:
Curry paste is easy to make, just toss some stuff into a food processor.
Ingredients are prepped and ready to go.
I got a brand new wok so I was super excited to make this! I added the chicken first.
Peppers into the wok after the chicken.
Then the pineapple, followed by the curry paste.
Make sure the paste cooks a solid couple minutes so you don't get a raw onion flavor in the final dish. Finally, the coconut milk goes in.
Basil leaves finish it off.
Top off with a few fresh basil leaves and some chile flakes if you want that additional kick. Serve with brown rice.
Dan Whalen loves making sauce in the food processor. He has been blogging for over 6 years at The Food in My Beard Check Dan's Tablespoon profile often to try his recipes with creative international spins!