Thai Chicken Curry with Pineapple |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This chicken curry is made with coconut milk and sweetened with pineapple. 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 |
1/2 cup frozen peas |
1/2 cup chopped green bell pepper |
1/2 cup chopped carrot |
1 tablespoon cornstarch |
2 tablespoons chicken stock |
3/4 cup chopped fresh pineapple |
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.
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