Red Curry Chicken With Cashews Pineapple Tomatoes Recipes

THAI PINEAPPLE CHICKEN CURRY

Thai Pineapple Chicken Curry image

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

Ingredients

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

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

RED CURRY CHICKEN WITH CASHEWS, PINEAPPLE, & TOMATOES

Red Curry Chicken With Cashews, Pineapple, & Tomatoes image

The title pretty much says it all! It's a lovely curry with just the right burst of sweetness from the pineapple. Obviously not a traditional/authentic curry, but fast and delicious none the less.

Provided by Sophie P. Stillwell

Categories Curries

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb boneless chicken, uncooked, cut into approximate 1 inch cubes
4 ounces red curry paste (I use 1 can of Maesri paste, use less if you want less spiciness)
1 1/2 tablespoons peanut oil
1 (14 ounce) can coconut milk
1 (14 ounce) can chicken broth (I use broth paste, and mix it in the coconut milk can with water)
1 -2 tablespoon fish sauce (depends how salty you like it)
1 -2 tablespoon brown sugar or 1 -2 tablespoon palm sugar
1 cup unsalted cashews, divided
1 cup grape tomatoes
1 cup frozen pineapple chunks (or fresh, do NOT use canned)
1/4 cup sliced scallion

Steps:

Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.
Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.
Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.
When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.
I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.

Nutrition Facts : Calories 431.1, Fat 32.1, SaturatedFat 15, Cholesterol 28.4, Sodium 522.6, Carbohydrate 25.3, Fiber 3.1, Sugar 16.6, Protein 14.5

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