Thai Chicken Curry with Pineapple
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Thai Chicken Curry with Pineapple

1. Curry powder - 2 teaspoons
2. Curry paste - 1 teaspoon
3. Coconut milk - 1 (13.5 ounce) can
4. Fish sauce - 2 tablespoons
5. Packed brown sugar - 1 tablespoon
6. Chicken stock - 1 cup
7. Chicken thighs, cut into bite size pieces - 4
8. Frozen peas - ½ cup
9. Chopped green bell pepper - ½ cup
10. Chopped carrot - ½ cup
11. Cornstarch - 1 tablespoon
12. Chicken stock - 2 tablespoons
13. Chopped fresh pineapple - ¾ cup

How to cook deliciously - Thai Chicken Curry with Pineapple

1. Stage

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. Stage

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. Stage

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.