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Thai Chicken Curry with Pineapple

Recipe by Kristy Bachelder
Prep Time: 25 Minutes  Cook Time: 35 Minutes  Total Time: 1 Hour
This chicken curry is made with coconut milk and sweetened with pineapple.
Ingredients:
  • 2 teaspoons curry powder
  • 1 teaspoon curry paste
  • 1 (13.5 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon packed brown sugar
  • 1 cup chicken stock
  • 4 chicken thighs, cut into bite size pieces
  • 1/2 cup frozen peas
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrot
  • 1 tablespoon cornstarch
  • 2 tablespoons chicken stock
  • 3/4 cup chopped fresh pineapple
Directions:
  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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Nutritional Guide
Number of Servings: 4
Calories per Serving: 393
  % Daily Value*
Total Fat 28.4 g 44%
Cholesterol 69 mg 23%
Sodium 867 mg 36%
Total Carbs 14.2 g 5%
Dietary Fiber 3 g 12%
Sugars 6.1 g  
Protein 23 g  
*Percent Daily Values are based on a 2,000 calorie diet.
Nutritional data from AllRecipes.com
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