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
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
THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and spicy. It goes together quickly for a weeknight dinner.
Provided by CaliforniaJan
Categories Thai
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
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 coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
- Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
- Remove from heat, and stir in pineapple. Serve over the cooked rice.
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
THAI PINEAPPLE RED CURRY CHICKEN
Capture all the flavors of your favorite Thai restaurant in our quick-fix curry that can be on the table in just under an hour.
Provided by By Arlene Cummings
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 16
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes.
- Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center.
- Serve with rice.
Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 26 g, TransFat 0 g
THAI RED CURRY COCONUT CHICKEN
A great quick weeknight meal to prepare during the busy holiday season!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
- Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
- Serve over rice. Sprinkle with cilantro, and serve with lime wedges.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
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