Gaeng Kua Sapparot (thai Pineapple Chicken Curry)

Gaeng Kua Sapparot, also known as Thai Pineapple Chicken Curry, is a delicious and aromatic dish that combines the sweetness of pineapple with the savory flavors of Thai curry. This recipe is a perfect balance of sweet, spicy, and savory, making it a favorite in Thai cuisine.

Gaeng Kua Sapparot (thai Pineapple Chicken Curry)

Ingredients

  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 cups fresh pineapple chunks
  • 1 can (14 oz) coconut milk
  • 2-3 tbsp red curry paste
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 3-4 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 1/2 cup chicken broth
  • Fresh cilantro for garnish

Instructions

  1. In a large pot or wok, heat the coconut milk over medium heat.
  2. Add the red curry paste and stir until fragrant, about 2 minutes.
  3. Add the chicken and cook until no longer pink.
  4. Stir in the pineapple, bell pepper, onion, kaffir lime leaves, fish sauce, palm sugar, and chicken broth.
  5. Simmer for 15-20 minutes until the chicken is cooked through and the flavors have melded together.
  6. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot or wok Cutting board Knife Measuring spoons Measuring cups Serving bowls

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Gaeng Kua Sapparot with steamed jasmine rice for a complete meal.

Tips & tricks

Tips: Adjust the amount of red curry paste to control the spiciness of the dish, and feel free to add more or less pineapple based on your preference for sweetness.

Cost

$15