Untraditional Pineapple Coconut Curry – a delicious recipe with coconut milk, pineapple, curry powder, vegetables, cornstarch, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put rice and water in a pot, bring to a boil and then simmer with a lid on for 20 minutes. Turn the heat off and leaved the lid on for another 10 minutes. You can also use a rice cooker.
2
While the rice is cooking, put cooked chicken, pineapple (juice and all), coconut (cream too), curry powder, and salt in a wok or a deep frying pan. The amount of curry powder is flexible, depending on how much spice you want. Let it all simmer for 5 minutes.
3
Add the vegetables and simmer for another 5 minutes. You can also add as much of the red pepper flakes as you would like at this point depending on your taste.
4
At this point you may add a little cornstarch (2 teaspoons mixed with a 3 tablespoons cold water) because to make a little thicker sauce if you don't like to take the time to reduce it. Just don't add too much or you won't have any sauce to seep into the rice.
5
Mix the reserved 1/2 cup coconut into the rice and a little salt and pepper. Serve the curry over the rice.
88
kcal
Calories
2
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 ounces coconut milk 1/2 reserved, 10 ounces pineapple chunks with liquid, 5 teaspoons curry powder or curry paste, 2 cups vegetables chopped, and more.
Yes, Untraditional Pineapple Coconut Curry falls under the General 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.
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