I don’t buy a lot of cookbooks, but occasionally someone like Thomas Keller will publish one that I feel is bound to become a timeless culinary classic which I absolutely must have, and that can be passed on to the Young Baker 🙂 I’m talking about the superlative Ad Hoc At Home – the one full of family-style recipes that Thomas Keller would cook at home. Within the pages of this hallowed book is the Ad Hoc Blue Cheese Dressing and Summer Vegetable Gratin that I shared last summer.
Now that I peruse dozens of food blogs (comes with the territory), 
among my favorites are those that focus on ethnic foods and cultures; especially cuisines that I love to savor but haven’t had much experience in cooking myself.  Spicie Foodie is one such blog that will have your mouth watering at the sight of her stunning photographs of mostly Indian, Thai and Mexican dishes. So when her cookbook An Epiphany of the Senses, was published, I felt like it was the perfect opportunity to support a foodie friend and face my nemesis 🙂
There is a misconception that Thai food is all about HOT! And, believe me, I’ve had that Thai food! But its not all about the chile; Â what’s unique about Thai food is the perfectly well balanced harmony of salty, sweet, sour, bitter/aromatic and heat/spicy in every meal. This lovely dish is a perfect balance of fruity, spicy and sweet, creamy curry.
Thai Chicken Pineapple Curry
From An Epiphany of the Senses | Â Yield: 3-4 servings
1.5 pounds boneless, skinless chicken breast, cut into bite-size pieces
1 cup fresh pineapple, cut into bite-sized pieces
½ cup canned bamboo shoots, drained
1 red pepper, cut into bite-sized pieces
12 cherry tomatoes
1-2 Tbsp. red curry paste*
2 Tbsp. fresh grated ginger
3 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. white or brown sugar (omit if using canned pineapple)
¾ cup chicken or vegetable broth
2 Tbsp. fish sauce
1 cup coconut milk
2-3 Tbsp. sunflower or peanut oil
Fresh cilantro or basil leaves to garnish
*Notes: If fresh pineapple is not available, you can use drained canned pineapple – but fresh will taste much better. I added red pepper for added color and crunch. Curry pastes vary in how hot they are, so start with 1 Tbsp. of red curry paste, esp. if you don’t like too much heat. Taste test and adjust according to your heat preference.
1. On separate cutting boards, cut the pineapple, red pepper, and chicken into bite size pieces. Heat the oil in a wok or large skillet over med-high heat. Sauté the red peppers for 2-3 minutes until softened, remove and set aside. Add the chicken and cook through, about 10 minutes, stirring occasionally.  Lower the heat, add the ginger and garlic and cook for a minute or two being careful not to burn the garlic. Add the curry paste and sir well to combine. Then add the chicken broth, sugar, turmeric, bamboo shoots, fish sauce, pineapple and red peppers. Cover and simmer over medium heat for about 15 minutes.
2. Add the coconut milk and stir until incorporated. (The coconut milk is added at the end to prevent curdling.) Next add the cherry tomatoes and cook for another 5 -8 minutes, until softened but still in their round form. If you would like to simmer the curry for longer to allow the flavors to come together more, turn the heat to low and cover until ready to serve.
Serve with jasmine or white rice and garnish with fresh basil or cilantro leaves.
Enjoy 🙂
OMG – Thai food is one of my favorites! This is a MUST make for sure. Love the pineapple and the combination of all of the ingredients. This sounds like a cookbook I think I need to own. 🙂
I love the combination of flavours in this curry! I’m not surprised though, the Thais somehow make flavours work so well together and they somehow get it right! I mean, once upon a time who would’ve thought to put pineapple or even a FRUIT in curries?! 🙂
lovely recipe I adore Thai food 🙂
I love the colors in the dish! My girls ask for Thai food on occasion, and I like the simplicity of the recipe (providing that you have all the ingredients, which I usually do, minus the chicken and pineapple:).
Great, sunny dish for a gray SoCal day:)
I love this recipe because it sounds delicious, and it looks like it would be quick and very adaptable.
And I just love Thai food!! 🙂
Pineapple and curry is one of my favorite combo. I usually have the flavor in fried rice along with sauteed shrimps.
I’ve been wanting to make this dish ever since I bought Nancy’s cook book. Your rendition looks over the top perfect and delicious. I just love all these ingredients and you’ve inspired me to make this;-)
This really looks and sounds like a perfect meal! Love the colors and the flavor! Nicely done!
Love how colorful it is, it looks very yummy!
I love Thai food and this is an excellent example of why I love it!! Such a great balance of flavors and colors… think this will be on the menu this week!!!
You’re right on about Thai Food!! It’s not all spicy! They main flavors are sour, sweet, and salty like you mentioned. This pineapple curry is prefectly well balanced with flavors. Great job Nancy and you, Priscialla!
Yummy! I love good curry dishes. This looks so flavourful and satisfying.
I love Thai food, thanks for this recipe! It seems simple and I can get most of the ingredients from my regular store! So many Thai recipes need a lot of unusual ingredients for the curry paste!
With spring coming on these fresh flavors and colors are on my mind. Great recipe and lovely photos!
So nice and flavorful! I was going to make chicken quesadillas tonight but you’ve just changed my mind to make a curry instead!
I am not a fan of pineapple in the raw, but I love the juice and flavor. In things, I think pineapple is amazing – and we all know i have an unreasonable love of curry. This looks delicious.
I too love Ad Hoc at Home (and Thomas Keller, of course). Glad you were able to support Nancy and try a recipe from her cookbook as well. I love Thai food but haven’t really done much Thai cooking myself either. Love the pineapple 🙂
I have gotten so addicted the the flavors of curry in recent months. Now I need to get myself some red curry paste. 😉
Most of my experiences with Thai food have been spicy to say the least…however, I’m happy to report that a few dishes were exceptional also.
Thanks for sharing this very appetising Asian recipe ;o)
Flavourful wishes,
Claudia
I really love curries and this one looks so creamy…beautiful dish and beautifully prepared 🙂
Agree! I really enjoy Thai food because it has sooo many different dimensions. Done right, it’s a beautiful thing!
[K]
P.S. Recipe is bookmarked to try soon – because Mr. RGBistro is looking over my shoulder and wants me to make this for him.
The flavors of Thai food are definitely hard to beat!
Jason