Name: Curry Chicken with Pineapple in Coconut Milk
Ingredients: 1 1/2 to 2 lbs. boneless chicken cut into bite size pieces or shrimp, peeled; 2 tbsp. vegetable or olive oil; 1/4 cup fish sauce (optional); 1 6 oz. can bamboo shoots, cut into slivers; 1-2 oz. curry paste, about 1 teaspoon, adjust to taste (do not substitute powder); 2 13.5 oz. cans coconut milk; 2 20 oz. cans pineapple tidbits with juice; 2 tsp. dried basil or 2 tbsp. fresh basil, cut up; 1 cup slivered carrots; 1 14 oz. can baby corn (on cob) drained, cut into bite size pieces (optional)

Curry Chicken with Pineapple in Coconut Milk

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Curry Chicken With Pineapple In Coconut Milk is an moderately easy dinner. Made with 1 1/2 to 2 lbs. boneless chicken cut into bite size pieces or shrimp, peeled, 2 tbsp. vegetable or olive oil, 1/4 cup fish sauce (optional), 1 6 oz. can bamboo shoots, cut into slivers and 1-2 oz. curry paste, about 1 teaspoon, adjust to taste (do not substitute powder), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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👨‍🍳 Instructions

Saute cut chicken in oil. If using shrimp, DO NOT cook through, it will be tough. Add curry paste and mix to coat.

In a large pot, combine remaining ingredients. Add cooked chicken or shrimp (do not drain). Boil for 3 minutes, longer is you want carrots crisp-tender.

Serve over rice, saffron rice is best. It's better the next day!

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