Pineapple Curry by Barbara Hom |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I can't wait to try this. Ingredients:
2 tablespoons vegetable oil |
1 lb diced raw chicken breast |
3 tablespoons red curry paste |
1 1/2 cups chicken stock |
1/2 cup cool chicken stock, mixed with |
3 tablespoons cornstarch |
1 onion, peeled and cut into 8 wedges |
2 green peppers, stemmed seeded and cut into 1 squares |
2 cups cherry tomatoes |
2 cups pineapple, cut into 1 squares preferably fresh |
1 tablespoon sugar |
2 tablespoons fish sauce |
2 cups green grapes |
1 tablespoon fresh cilantro leaves |
Directions:
1. In a large skillet, heat oil and sauté minced chicken for about five minutes or until just cooked through. Do not overcook. Remove chicken with slotted spoon and set aside.
2. In same oil, warm curry paste for 1 minute. Add onions and green peppers and sauté for 2 more minutes until coated and shiny.
3. Add chicken stock and chicken stock /cornstarch mixture and cook for 2 minutes, stirring with wire whisk.
4. Add tomatoes, pineapple and cooked chicken.
5. Add sugar and fish sauce.
6. Add green grapes and sauté for 1 minute more.
7. Turn out onto warmed platter and sprinkle with cilantro leaves to garnish.
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