How To Make Thai Pineapple Chicken Curry
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Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks in juice
- 1 can (13.5 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Steamed rice, for serving
Instructions
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Drain the pineapple, reserving the juice. Set aside.
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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.
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In the same skillet, add the onion, bell pepper, and garlic. Cook until the vegetables are softened.
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Add the red curry paste and stir until fragrant.
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Pour in the coconut milk and reserved pineapple juice. Stir to combine.
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Add the chicken back into the skillet and bring to a simmer. Cook for 10 minutes, or until the chicken is cooked through.
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Stir in the pineapple chunks, fish sauce, brown sugar, and lime juice. Cook for an additional 5 minutes.
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Serve the Thai pineapple chicken curry over steamed rice, garnished with fresh cilantro.
Nutrition
- 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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