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Thai Red Chicken Curry with Pineapple
Thai Red Chicken Curry with Pineapple
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Thai red coconut curry chicken with pineapple and vegetables served over rice.
Ingredients:
  • 2 onions, diced
  • 1 tablespoon olive oil, or as needed
  • 4 tablespoons red curry paste
  • 2 teaspoons fish sauce, or more to taste
  • 1 teaspoon crushed lemongrass, or more to taste
  • 1 teaspoon crushed ginger, or more to taste
  • 3 skinless, boneless chicken breasts, cut into small pieces
  • 2 red bell pepper, cut into strips
  • 2 yellow bell pepper, cut into strips
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) can pineapple tidbits, drained
  • 3 cups uncooked white rice
  • 6 cups water
Instructions:
  • In a wok over medium heat, warm oil. Stir in curry paste, fish sauce, lemongrass, and ginger. Cook for about 30 seconds to enhance flavors. Add chicken, cook until browned and cooked through, approximately 5-7 minutes. Mix in bell peppers and onions, cook for 1 more minute. Finally, pour in coconut milk and pineapple, simmer until sauce thickens, roughly 15-20 minutes.
  • Bring the water and rice to a boil in a saucepan. Lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is tender and the water is absorbed.
  • Adjust the seasonings in the curry to taste, then serve over cooked rice.

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