Thai Chicken Curry with Pineapple

Thai Chicken Curry with Pineapple

72
Kristy Ainslie 5

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

Ingredients

1 h {{adjustedServings}} servings 409 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

72
  1. 90 Ratings

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I submitted this recipe, so keep in mind the rating is biased...unfortunately the editors took out my notes from the original submission, but I think there are a couple of things that will help ...

Great recipe! Tastes like restaurant curry. It is important to TRIPLE the curry paste and curry powder. I first made it with the recipe proportions and it was bland. To fix the batch, I repea...

I LOVE this recipe! I have added straw mushrooms before or substituted chicken for tofu and chickenbroth for vegetable broth. It is still delicious! (when substituting tofu: drain tofu, put betw...