SLOW-COOKER CHICKEN-COCONUT-PINEAPPLE CURRY
Come home to this tropical-style chicken, coconut and pineapple recipe that's slow cooked for dinner using Old El Paso® chopped green chiles and Progresso® chicken broth - serve over rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h55m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
- Cover; cook on Low heat setting 6 to 7 hours.
- Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.
Nutrition Facts : Calories 570, Carbohydrate 66 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 18 g, TransFat 0 g
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
PINEAPPLE COCONUT CHICKEN CURRY
Make and share this Pineapple Coconut Chicken Curry recipe from Food.com.
Provided by Queenkungfu
Categories Curries
Time 1h
Yield 3 serving(s)
Number Of Ingredients 20
Steps:
- Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
- Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-1½ minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
- Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
- Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.
Nutrition Facts : Calories 1292.3, Fat 63.3, SaturatedFat 44.7, Cholesterol 113.6, Sodium 1055.3, Carbohydrate 152.3, Fiber 2.2, Sugar 138, Protein 33.2
THAI CHICKEN CURRY WITH PINEAPPLE
This chicken curry is made with coconut milk and sweetened with pineapple.
Provided by CupcakeSparkles11
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g
CURRY CHICKEN PINEAPPLE COCONUT SALAD
I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.
Provided by Holly Lyman
Categories Poultry
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
- Cook macaroni rings according to package, drain and rinse with cool water.
- Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
- Refrigerate until serving, at least 2 hours.
Nutrition Facts : Calories 233.8, Fat 12.3, SaturatedFat 2.8, Cholesterol 6.1, Sodium 173.7, Carbohydrate 28.9, Fiber 1.8, Sugar 7.8, Protein 3.5
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