How To Make Thai Pineapple Chicken Curry
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Drain the pineapple, reserving the juice. Set aside.
In a large skillet, heat the oil over medium heat. Add the chicken and cook until browned on all sides. Remove from the skillet and set aside.
In the same skillet, add the onion, bell pepper, and garlic. Cook until the vegetables are softened.
Add the red curry paste and stir until fragrant.
Pour in the coconut milk and reserved pineapple juice. Stir to combine.
Add the chicken back into the skillet and bring to a simmer. Cook for 10 minutes, or until the chicken is cooked through.
Stir in the pineapple chunks, fish sauce, brown sugar, and lime juice. Cook for an additional 5 minutes.
Serve the Thai pineapple chicken curry over steamed rice, garnished with fresh cilantro.
- Calories : 325kcal
- Total Fat : 17g
- Saturated Fat : 12g
- Cholesterol : 66mg
- Sodium : 692mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 16g
- Protein : 21g
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