Thai Pineapple Chicken Curry Recipe

Name: Thai Pineapple Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups jasmine rice; 1 quart water; 1/4 cup red curry paste; 1 (13 1/2 ounce) can low-fat coconut milk; 2 chicken breast halves, skinless, boneless, cut into thin strips; 2 tablespoons fish sauce; 2 tablespoons chili paste; 2 tablespoons sugar; 1 1/2 cups sliced bamboo shoots, drained; 1/2 red bell pepper, julienned; 1/2 green bell pepper, julienned; 1 cup sugar snap pea; 1/2 small onion, chopped; 1 cup pineapple chunk, drained

Servings: persons

2 cups jasmine rice
1 quart water
1/4 cup red curry paste
1 (13 1/2 ounce) can low-fat coconut milk
2 chicken breast halves, skinless, boneless, cut into thin strips
2 tablespoons fish sauce
2 tablespoons chili paste
2 tablespoons sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 cup sugar snap pea
1/2 small onion, chopped
1 cup pineapple chunk, drained

1
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
2
In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
3
Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
4
Remove from heat, and stir in pineapple. Serve over the cooked rice.

694

kcal

Calories

Fat

142

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 cups jasmine rice, 1 quart water, 1/4 cup red curry paste, 1 (13 1/2 ounce) can low-fat coconut milk, and more.

Yes, Thai Pineapple Chicken Curry 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 Pineapple Chicken Curry

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