Pineapple and Chicken Curry

    Pineapple and Chicken Curry


    429 people made this

    This is a quick, easy and authentic Thai curry dish that's sweet and very spicy. It has great colours and taste; just like it came from the local Thai restaurant.

    Serves: 6 

    • 2 cups uncooked jasmine rice
    • 1 litre water
    • 1/4 cup (60g) red curry paste
    • 2 (400ml) tins coconut milk
    • 2 skinless, boneless chicken breast halves - cut into thin strips
    • 3 tablespoons fish sauce
    • 1/4 cup (60g) white sugar
    • 1 1/2 cups sliced bamboo shoots, drained
    • 1/2 red capsicum, julienned
    • 1/2 green capsicum, julienned
    • 1/2 small onion, diced
    • 1 cup pineapple pieces, drained

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring rice and water to a boil in a pot. Reduce heat to low then cover and simmer 25 minutes.
    2. In a bowl whisk together curry paste and 1 tin of coconut milk. Transfer to a wok and mix in remaining coconut milk, chicken, fish sauce, sugar and bamboo shoots. Bring to a boil and cook 15 minutes.
    3. Mix the red capsicum, green capsicum and onion into the wok. Continue cooking 10 minutes until chicken juices run clear and capsicum is tender.
    4. Remove from heat and stir in pineapple. Serve over the cooked rice.

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