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Thai Pineapple Red Curry Chicken
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Prep Time:
20 minutes
Total Time:
1 hour
Whip up a delicious Thai curry at home in under an hour, bursting with restaurant-style flavors.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 lb boneless skinless chicken breasts cut into bite-size pieces
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped gingerroot
  • 2 to 3 teaspoons red Thai curry paste (depends on how spicy you like it)
  • 1 small onion, sliced
  • 1 cup frozen peas
  • 1 can (13 oz) coconut milk (not cream of coconut)
  • 1 tablespoon packed brown sugar
  • 1 tablespoon soy sauce
  • 1 medium red bell pepper, sliced
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh basil leaves
  • 1 can (8 oz) sliced water chestnuts
  • 1 can (20 oz) pineapple chunks in natural juice, drained
  • Cooked white rice for 5 servings
Instructions:
  • Heat oil in a 4-quart saucepan or Dutch oven over high heat. Stir in chicken, garlic, and ginger; cook for 2 to 3 minutes. Mix in the curry paste and continue to cook and stir for 1 to 2 minutes.
  • Mix in the rest of the ingredients and simmer covered on low heat for 30 to 40 minutes until the sauce thickens and the chicken is fully cooked.
  • Enjoy alongside a bed of fluffy rice.

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