Thai Chicken Curry with Pineapple

 

This chicken curry is made with coconut milk and sweetened with pineapple.

Modified recipe from an All Recipe- entry 10/22 so

Ingredients 

2 teaspoons curry powder 

2 teaspoons curry paste 

1(13.5 ounce) can coconut milk 

4 Tablespoon packed brown sugar 

1 cup chicken stock 

4 chicken thighs OR 2 chicken breasts cut into bite sized pieces 

1 brown onion cut into bite sized 

½ cup chopped carrot, cut at an angle into ½ inch pieces 

½ cup frozen peas 

½ cup chopped red bell pepper cut into bite sized 

1 bunch chopped cilantro 

3 green onions chopped (garnish) 

3 Tablespoon cornstarch 

2 Tablespoons cold chicken stock 

 ¾ chopped fresh pineapple, canned if needed 

Salt and pepper to taste

Directions

1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the brown sugar, and 1 cup chicken stock.

2. Place the chicken pieces, onions and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 10 minutes. Add the frozen peas and peppers and continue to cook until vegetables are tender.

3. Whisk together 3 Tablespoon of cornstarch with 2 Tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes. Serve over Rice and top with green onions and cilantro.

Serve Over Rice