This easy Thai chicken curry uses coconut milk to make it extra creamy and is naturally sweetened with pineapple.
I tend to fall into eating phases (curries included), and this Thai pineapple Paleo chicken curry has quickly become one of my forever meal obsessions. It doesn’t ever feel stale or samey. The vibrant sweetness of pineapple pairs with warm yellow curry and coconut milk to create a sauce that is incredibly indulgent despite its simplicity. When you stir this sauce for the first time, the aroma will fill the whole kitchen in a way that makes your mouth water.
There’s something satisfying about the way the creamy coconut milk coats the tender chicken and crisp cauliflower rice. It carries just enough sweetness from the pineapple juice to elevate the curry paste and fish sauce without being sugary. A sprinkling of cilantro and green onions at the end adds brightness and freshness that cuts through the richness in the best possible way.
This recipe wins you over through ease and taste. Minimal chopping thanks to broccoli slaw and cauliflower, straightforward sautéing and simmering, and you’re good to go. And as someone who tests meals almost daily, I’m telling you the balance of savory, spicy, and fruity hits the spot on any night of the week.
The perfect weeknight recipe
Trying to get dinner on the table on a busy weeknight can be overwhelming, but that’s where you need to try this quick curry. You get unique, bold flavors in a few simple steps. The chicken cooks quickly in the simmering sauce, while the broccoli slaw and cauliflower require minimal prep and give you texture. The result looks like a dish that took way more effort than it did. I’ve made this many times after workdays, and it’s always the perfect comfort meal ending to a long day.
How do I store leftovers?
Let the curry cool before transferring it to an airtight container. Store it in the fridge for up to 4 days. You can also freeze it for up to 3 months; just thaw it in the fridge overnight before you reheat it. Reheat the curry gently on the stovetop so the chicken stays moist and the sauce stays creamy.
Serving suggestions
This Thai pineapple chicken curry is a full meal all by itself. But if you want to add a few sides to make a fuller spread, try this Shredded Cabbage Salad With Apples And Curry or this hearty Roasted Curried Cauliflower that features similar flavors. Looking for other simple dishes you can get on the dinner table in no time? I love this Healthy Cashew Chicken Sheet Pan Dinner on a busy weeknight.
Ingredients
- 1 tablespoon coconut oil divided
- 8 ounces chicken breast thinly sliced
- 2 cups broccoli slaw
- 1 teaspoon fresh ginger minced
- 2/3 cup full-fat coconut milk
- 6 tablespoons pineapple juice
- 2 teaspoons yellow curry paste
- 2 cups cauliflower cut into bite-sized florets
- sea salt
- 1/3 cup pineapple cut into small chunks
- Fresh cilantro for garnish
- Green onions sliced, for garnish
Instructions
- Heat 1 teaspoon of coconut oil in a large pan over medium-high heat. Add the chicken breast and cook until it just begins to brown, about 5 minutes.
- Add another teaspoon of coconut oil, the broccoli slaw, and ginger, and cook until it just begins to soften, about 1 minute.
- Add in the coconut milk, pineapple juice, and curry paste. Reduce the heat to medium and bring to a boil. Boil for 1 minute, then reduce the heat to medium-low and simmer, stirring occasionally, until thick and reduced, about 10-12 minutes.
- Place the cauliflower in a small food processor and process until broken down and rice-like.
- Heat the last teaspoon of coconut oil in a medium pan over medium-high heat. Cook the cauliflower rice until golden brown, stirring occasionally.
- Once thickened, divide the curry between two bowls, followed by the rice and pineapple pieces.
- Garnish with cilantro and green onion.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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