How to Make Pineapple Coconut Thai Curry
Recipe type: Lunch/Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 8
A tasty paleo Thai curry!
  • 1lb protein (453g)– chicken, beef, shrimp, pork, or a combination of your favorites
  • 1 small yellow onion – diced
  • 2 cloves garlic – minced
  • 1 tbsp (15mL)chopped or grated fresh ginger (or 1 tsp [5mL] dry ground)
  • 1 handful of snow peas
  • 1 head of broccoli
  • 2 bell peppers
  • 6 mushrooms
  • pineapple chunks, 2 cups (about 1 can or 473mL) with juice drained
  • 3 tbsp (45mL) Thai red curry paste
  • 2 cans (403mL x2) full fat coconut milk
  • 1.5 cups (354mL) chicken broth
  1. Dice your onion, peel and mince garlic cloves, peel and chop your ginger.
  2. Wash and chop your veggies (if using fresh)
  3. Slice your meat
  4. Measure out all your other ingredients, open cans, etc. so that they're ready to use.
  5. Heat up your skillet. Once it’s hot, put 1 Tbsp of oil in the middle of the pan and let it warm up.
  6. toss in your sliced up meats and sauté them until browned and just cooked through (about 10-15 minutes for beef, pork and chicken, 5 minutes for shrimp). Once it’s done cooking, dump the protein into a clean bowl.
  7. Now keep your pan hot, add that last .5 Tbsp of oil and let it heat up.
  8. Once the oil is warm, carefully add your red Thai curry paste to the pan. Mix it for about 30 seconds.
  9. Now toss your onions, garlic, and ginger in the pan. Let them cook for about 3-5 minutes until the onions are translucent and coated in the curry paste.
  10. Now add all your chopped veggies and pineapple and let them cook until they’re sort of soft (about 5-7 minutes).
  11. Add your protein back into the pan and stir it around.
  12. Add your chicken broth and coconut milk to the pan, stir it together and bring to a simmering boil (about 5-7 minutes).
  13. And you’re done! Serve over rice or cauliflower rice or just by itself in a bowl!
Recipe by Nerd Fitness at