Thai Chicken Curry with Pineapple recipe

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Ingredients

2 teaspoons curry powder
1 teaspoon curry paste
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
½ cup frozen peas
½ cup chopped green bell pepper
½ cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
¾ cup chopped fresh pineapple

Nutrition Info

408.5 calories
carbohydrate: 18.3 g
cholesterol: 68.8 mg
fat: 28.4 g
fiber: 3.5 g
protein: 23.1 g
saturatedFat: 20.3 g
servingSize: -
sodium: 867.6 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This chicken curry is made with coconut milk and sweetened with pineapple.

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