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Pineapple Thai Chicken Curry

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Thai
Pineapple Thai Chicken Curry
Ingredients
  • 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
Instructions
1
Heat a saucepan over medium-low heat and combine the curry powder and curry paste, stirring constantly until they release their aroma, approximately 2 minutes.
2
Add coconut milk to the saucepan and blend it thoroughly with the curry powder mixture.
3
Next, incorporate fish sauce, brown sugar, and 1 cup of chicken stock into the saucepan.
4
Combine cooked chicken thighs, peas, peppers, and carrots with the curry sauce in the saucepan.
5
Bring the mixture to a boil over medium-high heat, then decrease the heat to low and let it simmer until the chicken is fully cooked, around 25 minutes.
6
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock in a separate bowl.
7
Stir the cornstarch mixture into the curry sauce, followed by adding pineapple to it and cooking until the sauce thickens, roughly 5 minutes.