Pineapple Curry by Barbara Hom Recipe

Name: Pineapple Curry by Barbara Hom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb diced raw chicken breast; 3 tablespoons red curry paste; 1 ½ cups chicken stock; ½ 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

Servings: persons

2 tablespoons vegetable oil
1 lb diced raw chicken breast
3 tablespoons red curry paste
1 ½ cups chicken stock
½ 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

1
In a large skillet, heat oil and saute minced chicken for about five minutes or until just cooked through.
2
Do not overcook.
3
Remove chicken with slotted spoon and set aside.
4
In same oil, warm curry paste for 1 minute.
5
Add onions and green peppers and saute for 2 more minutes until coated and shiny.
6
Add chicken stock and chicken stock /cornstarch mixture and cook for 2 minutes, stirring with wire whisk.
7
Add tomatoes, pineapple and cooked chicken.
8
Add sugar and fish sauce.
9
Add green grapes and saute for 1 minute more.
10
Turn out onto warmed platter and sprinkle with cilantro leaves to garnish.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb diced raw chicken breast, 3 tablespoons red curry paste, 1 ½ cups chicken stock, and more.

Yes, Pineapple Curry by Barbara Hom falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Curry by Barbara Hom

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