Thai Pineapple Chicken Curry

Name: Thai Pineapple Chicken Curry
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: 2 cups uncooked jasmine rice; 1 quart water; 1/4 cup red curry paste; 2 (13.5 ounce) cans coconut milk; 2 skinless, boneless chicken breast halves - cut into thin strips; 3 tablespoons fish sauce; 1/4 cup white sugar; 1 1/2 cups sliced bamboo shoots, drained; 1/2 red bell pepper, julienned; 1/2 green bell pepper, julienned; 1/2 small onion, chopped; 1 cup pineapple chunks, drained

⏱️ Ready in 50 min 🥄 Prep 15 min 🔥 Cook 35 min 👥 6 servings 👁️ 15 views

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

★ ★ ★ ★ ★ — (0 ratings)

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🔗 Recipe adapted from AllRecipes

#Curry #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 35 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 623

% Daily Value*

Total Fat 34.5g 44%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 781mg 34%

Total Carbohydrate 77.5g 28%

Dietary Fiber 3.5g 13%

Total Sugars 16.4g

Protein 20.3g 41%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring rice and water to a boil in a pot.

Reduce heat to low, cover, and simmer 25 minutes.

In a bowl, whisk together curry paste and 1 can coconut milk.

Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots.

Bring to a boil, and cook 15 minutes, until chicken juices run clear.

Mix the red bell pepper, green bell pepper, and onion into the wok.

Continue cooking 10 minutes, until chicken juices run clear and peppers are tender.

Remove from heat, and stir in pineapple.

Serve over the cooked rice.