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Peanut Curry with Pineapple

Chicken Enchiladas Rojas

Pineapple is one of my favourite things. Not just as a food, but I always thought they were just so darn cute. That's how I ended up with pineapple everything at my house The obsession is clear. But when you try this Peanut Curry with Pineapple I think you'll feel the same. The spicy, savory, creamy curry sauce is full of chicken, bamboo shoots and vegetables so when you get a bite with that sweet, juicy pineapple it's over-the-top delicious. Inspired by Penang or Thai red curry.

Being that my husband is becoming as obsessed with curries as I am about pineapple, this has become his FAVOURITE dish that I make. In his words, when our son is grown and misses his mom's cooking, it's this dish that he will miss the most. Now I don't know if I fully agree with that statement, (also, excuse me while I go cry in the corner) but it is darn good and there isn't anything much more satisfying than sitting down together with a big pot of curry, jasmine rice and naan hot from the oven.

You can easily make this dish vegetarian or vegan by omitting the chicken and adding in more vegetables. Try eggplant as a great substitution. For the fish sauce, use a light soy sauce and adjust accordingly.




Peanut Curry with Pineapple

Serves 6-8

Freezes well


  • 2 tablespoons vegetable oil, divided

  • 3 tablespoons + 2 teaspoons good quality Thai red curry paste (not sauce)

  • 3-4 chicken breasts, cut into 3/4 inch cubes

  • 4 cloves garlic, minced

  • 1 1/2 teaspoons lemongrass, minced (or use fresh lemongrass paste) *use only inner white part of lemongrass

  • 2 inch piece of ginger, very finely chopped

  • 1 red onion, sliced

  • 2 bell peppers, chopped into 3/4 inch dice

  • 1 cup white mushrooms, quartered

  • 1 cup snow peas or snap peas, whole

  • 1 small can bamboo shoots

  • 2 cans pineapple chunks

  • 2 cans coconut milk

  • 3/4 cup natural peanut butter, smooth or chunky *do not use regular peanut butter, you don't want the added sugar

  • 2 tablespoons fish sauce

  • 1/2 teaspoon brown sugar or coconut sugar

  • Squeeze of lime

  • 1/4 cup fresh cilantro, roughly chopped + extra for garnish

  • Jasmine rice for serving

*Red curry paste can be adjusted if you prefer to make it quite mild. Add some chili paste like Sambal Olek or some fresh Thai chilies if you want it super spicy.


  1. Heat 1 tablespoon oil in large pot or Dutch oven on medium high heat. Add chicken and 2 teaspoons red curry paste to pot and brown. Remove chicken from pot and set aside.

  2. Add second half of vegetable oil to pot. Once hot, add the remaining curry paste and toast until fragrant, about one minute. Add onion, pepper and mushrooms and sauté for 2-3 minutes until just starting to soften. Add garlic, ginger and lemongrass, stir and sauté for another 2-3 minutes.

  3. Add snow peas, fish sauce, peanut butter and one can of coconut milk. Add chicken back into pan and stir. Bring to a boil, reduce heat, cover and simmer until vegetables and chicken are just cooked through.

  4. Add remaining can of coconut milk, brown sugar, pineapple and bamboo shoots. Heat through. Add in a squeeze of lime and fresh chopped cilantro. Check to ensure seasoning is well-balanced - heat, salt, sweet and sour and adjust if necessary.

  5. Serve on a bowl of jasmine rice and top with cilantro leaves. Even better when served with fresh naan bread!

Be sure to tag @crushfoodandwine if you try this recipe!


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