Main content

Thai Red Curry with Chicken & Pineapple

Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand"


  • ¼ cup coconut cream

  • 3 Tbsp red curry paste

  • 2 cups coconut milk

  • 400g BBQ chicken, cut into bite-sized chunks*

  • 100g fresh pineapple, cut into bite-sized chunks

  • 8 cherry tomatoes, halved

  • 2 Tbsp fish sauce

  • 2 tsp sugar

  • 4 kaffir lime leaves, crushed

  • juice of 1 lime

  • ½ cup Thai basil leaves

  • steamed rice to serve.


  • 1.

    Heat coconut cream over high heat. Add curry paste and stir into hot coconut cream. Cook, stirring until paste is fragrant.

  • 2.

    Add coconut milk, chicken, pineapple and tomatoes. Simmer 10 minutes to warm through chicken.

  • 3.

    Stir through fish sauce, sugar, kaffir lime leaves, lime juice and basil leaves. Serve with steamed rice.

  • 4.

    Note: Left-over roast chicken is perfect for this dish. If using store-bought BBQ chicken, leave it to cool down before slicing.


Marion's Thailand airs Tuesdays at 8:30pm only on LifeStyle FOOD

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 4 ratings