Asian Recipe # Thai Chicken Curry with Pineapple

This chicken curry is made with coconut milk and sweetened with pineapple.

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
• ½ cup frozen peas
• ½ cup chopped green bell pepper
• ½ cup chopped carrot
• 1 tablespoon cornstarch
• 2 tablespoons chicken stock
• ¾ cup chopped fresh pineapple

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories408.5
• carbohydrateContent18.3 g
• cholesterolContent68.8 mg
• fatContent28.4 g
• fiberContent3.5 g
• proteinContent23.1 g
• saturatedFatContent20.3 g
• sodiumContent867.6 mg
• sugarContent9.1 g