Red Thai Chicken & Pineapple Curry


Fresh pineapple adds a sweet zing to this quick and easy Thai chicken curry, and our Pineapple Slicer & Wedger lets you prepare a fresh fruit in less time than it would take you to open a can.


  • 2 tbsp coconut oil or vegetable oil
  • 500g skinless, boneless chicken breasts, cut into chunks
  • 3 tbsp Thai red curry paste
  • 1 tsp finely chopped fresh red chilli
  • 2 tsp grated fresh root ginger
  • 1 large garlic clove, crushed
  • 1 bunch spring onions, trimmed and cut into short lengths
  • 150g green beans, trimmed and cut into short lengths
  • 1 large red pepper, deseeded and chopped into chunks
  • 400ml can reduced fat coconut milk
  • 400ml chicken stock
  • 200g fresh pineapple, prepared and cut into chunks
  • 1-2 tsp fish sauce
  • Chopped fresh coriander, to garnish
  • Cooked jasmine or basmati rice, to serve


  1. Heat the coconut oil or vegetable oil in a wok or large frying pan. Add the chicken chunks and stir-fry over a high heat for 2-3 minutes to seal.
  2. Add the Thai curry paste, chilli, ginger and garlic to the wok and stir-fry for a few moments to release the flavours.
  3. Next, add the spring onions, green beans, red pepper, coconut milk and chicken stock. Bring to the boil, then reduce the heat to a steady simmer and cook for 15 minutes, so that the liquid reduces a little.
  4. Add the fresh pineapple and cook for 2 minutes to heat through. Taste the curry and add 1-2 teaspoons of fish sauce to season. Serve, garnished with chopped fresh coriander, with rice on the side.