Name: Thai Chicken Curry with Pineapple
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Curry powder - 2 teaspoons; Curry paste - 1 teaspoon; Coconut milk - 1 (13.5 ounce) can; Fish sauce - 2 tablespoons; Packed brown sugar - 1 tablespoon; Chicken stock - 1 cup; Chicken thighs, cut into bite size pieces - 4; Frozen peas - ½ cup; Chopped green bell pepper - ½ cup; Chopped carrot - ½ cup; Cornstarch - 1 tablespoon; Chicken stock - 2 tablespoons; Chopped fresh pineapple - ¾ cup

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.