Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry

295
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"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."

Ingredients

50 m {{adjustedServings}} servings 623 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  2. 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.
  3. 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.
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Reviews

295
  1. 425 Ratings

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This recipe is OK, but when I was in Thailand I learned the Thai style of making curry in a cooking class. For a much more authentic taste, do this: First step: Sautee the curry paste in vege...

Excellent, thank you for this great dish! I've made Thai curries before, so I made a few minor alterations. First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat. S...

Update: Second time making this dish.I almost forgot how great this dish is. TIP*If you like a thicker sauce try making a paste/slurry by mixing 2 TBS.flour with 2TBS water and mix well.Then sti...