Thai Red Chicken Curry with Pineapple recipe

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Ingredients

1 tablespoon olive oil, or as needed
4 tablespoons red curry paste
2 teaspoons fish sauce, or more to taste
1 teaspoon crushed lemongrass, or more to taste
1 teaspoon crushed ginger, or more to taste
3 skinless, boneless chicken breasts, cut into small pieces
2 red bell pepper, cut into strips
2 yellow bell pepper, cut into strips
2 onions, diced
1 (14 ounce) can coconut milk
1 (8 ounce) can pineapple tidbits, drained
3 cups uncooked white rice
6 cups water

Nutrition Info

622 calories
carbohydrate: 92.7 g
cholesterol: 32.3 mg
fat: 18.4 g
fiber: 4.3 g
protein: 21.2 g
saturatedFat: 13.3 g
servingSize: -
sodium: 367 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple, simmer until sauce thickens, 15 to 20 minutes.

  2. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  3. Taste and adjust seasonings in curry before serving over cooked rice.

Recipe Yield

6 servings

Recipe Note

Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.

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