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{5 ingredient} Red Curry with Quail and Pineapple

You could use chicken thigh fillets for this dish instead, but I like the slightly more refined flavour of quail breasts. Fresh pinapple could be used when in season, peeled, sliced and cut into bite-sized chunks.
Servings: 2 -4


For the Quail and Pineapple Red Curry:

  • 320 g quail breast fillets skin removed and chopped in half
  • 50 g red curry paste 50g
  • 330 ml (2 small cans) coconut milk
  • 2 ripe tomatoes diced
  • 4 pineapple rings in juice cut into pieces
  • 1 tbsp oil

To serve:

  • Steamed white rice
  • Fresh coriander leaves
  • Fresh red long chillies sliced


To make the Quail and Pineapple Red Curry:

  • Heat oil in a medium stockpot over medium-high heat.
  • Add the red curry paste and cook for about 1 minute, stirring.
  • Add quail breasts and stir-fry for a minute.
  • Add coconut milk. Bring to a boil. Cook for a further 5-7 minutes.
  • Add pineapple and tomatoes. Cook for another minute.
  • Turn off the heat.

To serve:

  • Serve the curry over steamed rice.
  • Garnish with fresh coriander leaves and sliced chilli.
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