Name: Thai Chicken Curry with Pineapple recipe
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;½ cup frozen peas;½ cup chopped green bell pepper;½ cup chopped carrot;1 tablespoon cornstarch;2 tablespoons chicken stock;¾ cup chopped fresh pineapple

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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 ½ cup frozen peas ½ cup chopped green bell pepper ½ cup chopped carrot 1 tablespoon cornstarch 2 tablespoons chicken stock ¾ cup chopped fresh pineapple

Nutrition Info

408.5 calories carbohydrate: 18.3 g cholesterol: 68.8 mg fat: 28.4 g fiber: 3.5 g protein: 23.1 g saturatedFat: 20.3 g servingSize: - sodium: 867.6 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

Directions

Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This chicken curry is made with coconut milk and sweetened with pineapple.

Alternatives to this recipe