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Spicy Pineapple Peanut Curry


  • 2 carrots, cut into bite size pieces

  • 2 medium potatoes, cut into bite size pieces

  • 1/2 yellow onion, diced

  • 2 chicken breasts, cubed

  • 2 Tbsp. olive oil (coconut or vegetable oil can also be used)

  • 2 tsp. ground ginger

  • 2 tsp. minced garlic

  • 1 -4oz. jar red curry paste

  • 2 cans coconut milk

  • 1/3 cup spicy pineapple peanut sauce

  • 5 Tbsp. brown sugar

  • 4 tsp. soy sauce or Tamari

  • juice from 1 lime


  • In a large skillet or pot add oil and heat over medium-high heat. Add diced onions, chopped carrots, chopped potatoes and sauté for 4-5 minutes.

  • Add chicken ground ginger, minced garlic, red curry paste and mix well to combine. Sauté for a couple more minutes and then stir in coconut milk.

  • Simmer over medium-low heat for 10 minutes or until carrots and potatoes become soft.

  • Stir in peanut sauce, brown sugar, soy sauce or Tamari, and lime juice and cook for another 4-5 minutes.

  • Serve over rice (Jasmine, white, or brown) and garnish with chopped peanuts and cilantro

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