Thai Chicken Curry With Pineapple

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• 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.
• 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.
• 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.