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Pineapple Thai Red Chicken Curry

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Thai
Pineapple Thai Red Chicken Curry
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
Instructions
1
Preheat the wok by heating oil over a moderate temperature. Introduce curry paste, fish sauce, lemongrass, and ginger into the wok and stir constantly to liberate their flavors, approximately 30 seconds. Incorporate chicken into the wok and stir to evenly coat it with the mixture, then cook until the chicken is nicely browned throughout and no longer pink in its center, around 5 to 7 minutes. Combine bell peppers and onions into the wok and stir-fry for just one minute. Introduce coconut milk and pineapple to the mixture, allowing it to simmer until the sauce thickens, roughly 15 to 20 minutes.
2
Concurrently, bring water and rice to a boil in a saucepan. Lower the heat to a moderate-low setting, cover it, and let it simmer until the rice is tender and all the water has been absorbed, approximately 20 to 25 minutes.
3
Finally, sample the curry and make any necessary adjustments to its seasonings before serving it over cooked rice.