Name: Thai Red Chicken Curry with Pineapple
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil, or as needed - 1 tablespoon; Red curry paste - 4 tablespoons; Fish sauce, or more to taste - 2 teaspoons; Crushed lemongrass, or more to taste - 1 teaspoon; Crushed ginger, or more to taste - 1 teaspoon; Skinless, boneless chicken breasts, cut into small pieces - 3; Red bell pepper, cut into strips - 2; Yellow bell pepper, cut into strips - 2; Onions, diced - 2; Coconut milk - 1 (14 ounce) can; Pineapple tidbits, drained - 1 (8 ounce) can; Uncooked white rice - 3 cups; Water - 6 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thai Red Chicken Curry with Pineapple

1. Olive oil, or as needed - 1 tablespoon

2. Red curry paste - 4 tablespoons

3. Fish sauce, or more to taste - 2 teaspoons

4. Crushed lemongrass, or more to taste - 1 teaspoon

5. Crushed ginger, or more to taste - 1 teaspoon

6. Skinless, boneless chicken breasts, cut into small pieces - 3

7. Red bell pepper, cut into strips - 2

8. Yellow bell pepper, cut into strips - 2

9. Onions, diced - 2

10. Coconut milk - 1 (14 ounce) can

11. Pineapple tidbits, drained - 1 (8 ounce) can

12. Uncooked white rice - 3 cups

13. Water - 6 cups

How to cook deliciously - Thai Red Chicken Curry with Pineapple

1. Stage

Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.

2. Stage

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

3. Stage

Taste and adjust seasonings in curry before serving over cooked rice.