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: 1 tablespoon oil; 4 boneless skinless chicken breast halves, cut into small dice; 4 cups chicken broth; 2 (14 ounce) cans unsweetened coconut milk; 1 tablespoon curry powder (depending on the curry this could make it pretty spicy! Might try 2 teaspoons first and then add to ); 3 tablespoons brown sugar; 1/2 cup peas, frozen; 1 cup pineapple chunk; 2 tablespoons fresh lime juice; salt and pepper; jasmine rice (freshly cooked); Garnish; chopped cilantro

Servings: persons

1 tablespoon oil
4 boneless skinless chicken breast halves, cut into small dice
4 cups chicken broth
2 (14 ounce) cans unsweetened coconut milk
1 tablespoon curry powder (depending on the curry this could make it pretty spicy! Might try 2 teaspoons first and then add to )
3 tablespoons brown sugar
1/2 cup peas, frozen
1 cup pineapple chunk
2 tablespoons fresh lime juice
salt and pepper
jasmine rice (freshly cooked)
Garnish
chopped cilantro

1
Heat oil in a large saucepan over medium heat. Add chicken and brown.
2
Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
3
Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
4
Remove from heat, and stir in pineapple.
5
Mix in lime juice and add salt and pepper to taste.
6
Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
7
Serve with chopped cilantro garnish if desired.

724

kcal

Calories

Fat

Carbs

109

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: 1 tablespoon oil, 4 boneless skinless chicken breast halves, cut into small dice, 4 cups chicken broth, 2 (14 ounce) cans unsweetened coconut milk, 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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