Fronk Recipes

Thai Pineapple Yellow Chicken Curry with Coconut Milk

2 servings


5 minutes

active time

50 minutes

total time


1 medium-large yellow onion ((about 10 ounces))

½ cup chicken broth

½ cup water

2 tablespoons vegetable oil

¼ teaspoon whole yellow mustard seeds

⅛ teaspoon whole cumin seeds

⅛ teaspoon whole coriander seeds

1 teaspoon powdered ginger

1 teaspoon ground turmeric

1 garlic clove, (peeled and minced or pressed through a garlic press)

1 tablespoon mild or medium yellow curry powder* ((depending on how spicy you would like the dish))

8 ounces boneless, skinless chicken breast (two medium-sized breast halves), (cut into bite-sized pieces)

1 ½ tablespoons tomato paste**

1 can coconut milk ((13 ½ ounces))

2 teaspoons soy sauce

½ medium-sized red or green bell pepper, (chopped into 1-inch chunks)

1 can pineapple chunks (8 ounces), (drained)

lime juice

chopped peanuts, (optional)

chopped green onion, (optional)

chopped cilantro, (optional)


Peel the onion and chop into 2-inch chunks.

Add the chopped onion to a pot along with the chicken broth and the water. Boil without a lid until almost all liquid has evaporated.

Puree the onion in a food processor. Set aside.

Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.

Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)

Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).

Fry the onion puree for 7 minutes on medium heat.

Add ginger, turmeric, garlic and curry and stir until well combined.

Add the chicken pieces and fry for about 2 minutes.

Add tomato paste, coconut milk and soy sauce and mix well.

Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.

Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.


Serving Size



826 kcal

Total Fat

63.9 g

Saturated Fat

41.7 g

Unsaturated Fat


Trans Fat



73 mg


595 mg

Total Carbohydrate

39.7 g

Dietary Fiber

9.4 g

Total Sugars

23.3 g


32.8 g

2 servings


5 minutes

active time

50 minutes

total time
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