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Thai Pineapple Chicken Curry Recipe

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This recipe for Thai Pineapple Chicken Curry is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. uncooked jasmine rice
1 qt. water
1/4 c. red curry paste
2 (13.5 oz.) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tbsp. fish sauce
1/4 c. white sugar
1 1/2 c. sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 c. fresh pineapple chunks
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipes started my curry addiction. We add much more curry paste than what is listed, and make sure we get the hot stuff! Good with beef and green or yellow curry paste, too. From allrecipes.com

 

 

 

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