Print: Thai Pineapple Chicken Curry

This pineapple curry is a quick and easy Thai curry dish that's sweet and spicy. I became enamored with this 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 the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Prep

25 min

Cook

51 min

Servings

Difficulty

Medium

Ingredients

1 quart water
2 cups uncooked jasmine rice
0.25 cups red curry paste
2 , 13.5 ounce
2 skinless , boneless chicken breast halves - cut into thin strips
1.5 cups sliced bamboo shoots , drained
0.25 cups white sugar
3 tablespoons fish sauce
0.5 reds bell pepper , julienned
0.5 greens bell pepper , julienned
0.5 small onion , chopped
1 cup pineapple chunks , drained

Instructions

1 Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
2 Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
3 Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
4 Remove from heat and stir in pineapple. Serve over cooked rice.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/thai-pineapple-chicken-curry