No image available
Member recipe

Chicken Thai red curry with sweet potatoes and pineapple

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level



Serves 2

A delicious flavoursome Thai curry ready in 20 minutes!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • Chicken breasts x2 (chopped)
  • Sweet potatoes x2 (large cubes)
  • 175g peas
  • Two handfuls chopped pineapple
  • 4 tbsp red lentils
  • Thai red curry paste (3 tbsp)
  • Coconut milk (one tin)
  • 300ml chicken stock


  1. Add your Thai red curry paste to a wok and heat with a little olive oil for two minutes - the hotter you like it the more Thai red curry paste to add!

  2. Add the chicken, red lentils and sweet potatoes and stir in with the paste to coat

  3. Add the chicken stock and coconut milk, bring to the boil and simmer for 15 minutes

  4. Lastly add the peas and pineapple and simmer for a further 4 minutes. Serve with long grain rice and sprinkled coriander,

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.