Pineapple Thai Chicken Curry
Spice up your lunch as much or as little as you like with this thai curry.
Refreshing pineapple and full flavours are sure to excite your palate on these boring days.
Ingredients
- 2 cups uncooked jasmine rice or rice noodles
- 4 cups water for rice
- 1 tbsp vegetable oil
- 1/4 cup red curry paste
- 2 13.5 oz. cans light coconut milk
- 2 + skinless boneless chicken breast halves, cut into thin strips
- 3 tbsp fish sauce optional
- 1/4 cup white sugar
- 1/2 cup sliced bamboo shoots drained
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 1 medium onion chopped
- 1 cup pineapple chunks drained
Instructions
- Pot #1: Bring rice and water to a boil in a pot. Reduce heat to low, cover, simmer 25 min.
- Pan: Heat oil, add chicken and sauté lightly until cooked through.
- Pot #2: Whisk together curry paste and 1 can coconut milk. Mix in remaining coconut milk, chicken,fish sauce, sugar, and bamboo shoots. Bring to a boil. Simmer 15 min.
- Mix the red bell pepper, green bell pepper, and onion. Cook 10 more min.
- Remove from heat. Stir in pineapple. Serve over the cooked rice.
Notes
NUTRITION FACTS
Servings: 6
Serving Size: 1 cup curry
sauce on 1 cup rice
Total Calories 530
Carbohydrate 78 g
Total Fat 16 g
Protein 22 g
Fiber 5 g
Prep Time: 20
Cook Time: 35
Servings: 6
Tips and Hints:
• To boost fiber, antioxidants, and perhaps use up some
vegetables in the fridge you can add extra vegetables.
• To decrease fat and calorie density, try using 1 can of
coconut milk and substitute the other with skim milk. Be sure not to
burn the milk by simmering on low heat.
• Easy to portion curry into Tupperware and freeze for a meal later.
• Add curry paste slowly and taste as you cook. For more mild
palates add less.
Servings: 6
Serving Size: 1 cup curry
sauce on 1 cup rice
Total Calories 530
Carbohydrate 78 g
Total Fat 16 g
Protein 22 g
Fiber 5 g
Prep Time: 20
Cook Time: 35
Servings: 6
Tips and Hints:
• To boost fiber, antioxidants, and perhaps use up some
vegetables in the fridge you can add extra vegetables.
• To decrease fat and calorie density, try using 1 can of
coconut milk and substitute the other with skim milk. Be sure not to
burn the milk by simmering on low heat.
• Easy to portion curry into Tupperware and freeze for a meal later.
• Add curry paste slowly and taste as you cook. For more mild
palates add less.