THAI PINEAPPLE CHICKEN CURRY RECIPE | ALLRECIPES
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.
Provided by NELLYDESIGN
Categories World Cuisine Asian Thai
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 622.9 calories, CarbohydrateContent 77.5 g, CholesterolContent 20.3 mg, FatContent 34.5 g, FiberContent 3.5 g, ProteinContent 20.3 g, SaturatedFatContent 25 g, SodiumContent 781.1 mg, SugarContent 16.4 g
THAI PINEAPPLE CHICKEN CURRY RECIPE | ALLRECIPES
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.
Provided by NELLYDESIGN
Categories World Cuisine Asian Thai
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 622.9 calories, CarbohydrateContent 77.5 g, CholesterolContent 20.3 mg, FatContent 34.5 g, FiberContent 3.5 g, ProteinContent 20.3 g, SaturatedFatContent 25 g, SodiumContent 781.1 mg, SugarContent 16.4 g
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