Thai Chicken Curry With Pineapple Recipe

Name: Thai Chicken Curry With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

401

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 13 ingredients. The key ingredients include: 2 teaspoons curry powder, 1 teaspoon curry paste, 1 (13.5 ounce) can coconut milk, 2 tablespoons fish sauce, and more.

Yes, Thai Chicken Curry With Pineapple falls under the Meat & Poultry 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.

Thai Chicken Curry With Pineapple

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