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Thai Chicken Curry with Pineapple
Thai Chicken Curry with Pineapple
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in Thai chicken curry enriched with coconut milk and pineapple, perfect with rice, noodles, or flatbread.
Ingredients:
  • 2 teaspoons curry powder
  • 1 teaspoon curry paste
  • 1 (13.5 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon packed brown sugar
  • 1 cup chicken stock
  • 4 chicken thighs, cut into bite size pieces
  • 0.5 cup frozen peas
  • 0.5 cup chopped green bell pepper
  • 0.5 cup chopped carrot
  • 1 tablespoon cornstarch
  • 2 tablespoons chicken stock
  • 0.75 cup chopped fresh pineapple
Instructions:
  • In a saucepan over gentle heat, infuse the curry powder and curry paste until aromatic, for about 2 minutes. Add coconut milk and combine. Mix in fish sauce, brown sugar, and 1 cup of chicken stock.
  • Combine the chicken thighs, peas, peppers, and carrots with the curry sauce in a saucepan. Bring to a boil over medium-high heat, then simmer on low for 25 minutes until the chicken is cooked through.
  • Blend 1 tablespoon of cornstarch with 2 tablespoons of chilled chicken stock until smooth. Combine cornstarch mixture with the curry, then add pineapple and simmer until sauce thickens, approximately 5 minutes.

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