Thai Chicken Curry with Pineapple
Description
Enjoy this Thai chicken curry with rice, noodles, or flat bread. This curry is made with coconut milk and sweetened with pineapple.
Ingredients
•
2 teaspoons curry powder
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1 teaspoon curry paste
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1 (13 1/2 ounce) can coconut milk
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2 tablespoons fish sauce
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1 tablespoon packed brown sugar
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1 cup chicken stock
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4 chicken thighs, cut into bite size pieces
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1/2 cup frozen peas
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1/2 cup chopped green bell pepper
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1/2 cup chopped carrot
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1 tablespoon cornstarch
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2 tablespoons chicken stock
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3/4 cup chopped fresh pineapple
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 fish sauce, brown sugar, and 1 cup chicken stock.
2
Place the chicken thighs, peas, peppers, 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 25 minutes.
3
Whisk together 1 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.