Thai Curry with Chicken

barbara lentz


Unique twist on a spicy curry.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 1 large
    onion cut into 1 inch chunks
  • 1/2
    chicken bouillon cube
  • 2 Tbsp
    canola oil
  • 1/4 tsp
    each whole yellow mustard seeds, cumin seeds, and coriander seeds
  • 2 clove
  • 1 tsp
    each ginger powder and turmeric powder
  • 1 Tbsp
    yellow curry powder
  • 2 medium
    boneless skinless chicken cut into small pieces and seasoned with salt
  • 1
    14.5 oz can coconut milk
  • 1 Tbsp
    tomato paste
  • 2 tsp
    soy sauce
  • 8 oz
    can pineapple chunks drained
  • 1 medium
    red bell pepper chopped
  • ·
    fresh cilantro chopped for garnish

How to Make Thai Curry with Chicken


  1. Place the onion pieces with 1 cup of water in a small pan and boil without a lid until most of the water has evaporated. Puree the onion in a food processor with the half of bouillon cube.
  2. Heat 2 tbsp oil in a pan and add the mustard, coriander, and cumin seeds fry on low heat for 2 minutes. Add to the onion puree with the garlic. Puree together.
  3. Turn the heat up to medium and add the onion mixture and cook for 15 minutes. Add the ginger, turmeric and curry stir until well mixed. Add the chicken and fry for about 2 minutes.
  4. Stir in the tomato paste, coconut milk, and soy sauce. Stir in the pineapple and red bell pepper. Cook until warmed through. Garnish with cilantro

Printable Recipe Card

About Thai Curry with Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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