Name: Thai Pineapple Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Water - 1 quart; Uncooked jasmine rice - 2 cups; Red curry paste - ¼ cup; Coconut milk, divided - 2 (13.5 ounce) cans; Skinless, boneless chicken breast halves - cut into thin strips - 2; Sliced bamboo shoots, drained - 1 ½ cups; White sugar - ¼ cup; Fish sauce - 3 tablespoons; Red bell pepper, julienned - ½; Green bell pepper, julienned - ½; Onion, chopped - ½ small; Pineapple chunks, drained - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai Pineapple Chicken Curry

1. Water - 1 quart

2. Uncooked jasmine rice - 2 cups

3. Red curry paste - ¼ cup

4. Coconut milk, divided - 2 (13.5 ounce) cans

5. Skinless, boneless chicken breast halves - cut into thin strips - 2

6. Sliced bamboo shoots, drained - 1 ½ cups

7. White sugar - ¼ cup

8. Fish sauce - 3 tablespoons

9. Red bell pepper, julienned - ½

10. Green bell pepper, julienned - ½

11. Onion, chopped - ½ small

12. Pineapple chunks, drained - 1 cup

How to cook deliciously - Thai Pineapple Chicken Curry

1. Stage

Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.

2. Stage

Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.

3. Stage

Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.

4. Stage

Remove from heat and stir in pineapple. Serve over cooked rice.