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Thai Chicken Curry with Pineapple

  • 4servings
  • 35minutes
  • 409calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons curry powder

  2. 1 teaspoon curry paste

  3. 1 (13 1/2 ounce) can coconut milk

  4. 2 tablespoons fish sauce

  5. 1 tablespoon packed brown sugar

  6. 1 cup chicken stock

  7. 4 chicken thighs, cut into bite size pieces

  8. 1/2 cup frozen peas

  9. 1/2 cup chopped green bell pepper

  10. 1/2 cup chopped carrot

  11. 1 tablespoon cornstarch

  12. 2 tablespoons chicken stock

  13. 3/4 cup chopped fresh pineapple

Instructions Jump to Ingredients ↑

  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.

  2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.

  3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

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