Thai Chicken Curry with Pineapple

Thai Chicken Curry with Pineapple
  • 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


  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.

03/08/2017
Thai Chicken Curry with Pineapple, recipe PT15M PT1H 5 455 calories

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