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doreenbuchs Thai Curry Chicken

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  • doreenbuchs Thai Curry Chicken

    Posted May 20, 2005 08:58 AM

    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.

    Submitted by NELLYDESIGN

    2 cups uncooked jasmine rice
    1 quart water
    1/4 cup red curry paste
    2 (13.5 ounce) cans coconut milk
    1 skinless, boneless chicken breast half - cut into strips
    3 tablespoons fish sauce
    1/4 cup white sugar
    1 1/2 cups sliced bamboo shoots, drained
    1/2 red bell pepper, julienned
    1/2 green bell pepper, julienned
    1/2 small onion, chopped
    1 cup pineapple chunks, drained

    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

    Prep Time: approx. 15 Minutes.
    Cook Time: approx. 35 Minutes.
    Ready in: approx. 50 Minutes.
    Makes 6 servings.
    Last edited by fatkat; 03-01-2007, 02:22 PM.

  • #2
    I still have that jar of Thai Curry paste in the fridge........This sounds like a wonderful way to use it up!!


    • #3

      DH would be all over this, with that pineapple! :D