Monday, October 5, 2020

Pineapple Thai Curry

Yield: 4 servings

Ingredients

  • 1 tbsp oil
  • 3 chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 tsp lemongrass paste
  • 4 tbsp red Thai curry paste
  • 1 cup snowpeas, cut in half
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tsp fish sauce
  • 1 can (14 oz.) coconut milk
  • 1 tbsp lime juice
  • 2 cups chopped fresh pineapple
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • White rice, prepared
  • Fresh cilantro

Directions

  1. Heat the oil in a skillet.  Fry the chicken until cooked through.
  2. Add the garlic, ginger, lemongrass paste, and red curry paste.  Cook for another minute while stirring.
  3. Add the snow peas,bell peppers, fish sauce, and coconut milk.  Mix together and bring to a gentle simmer for 2-3 minutes.
  4. Add the lime juice and pineapple.
  5. If it's too thin, slowly add in the cornstarch & water mixture.
    • Add half, mix, and give it a minute to see how it thickens.  Add more if desired.
  6. Serve over white rice.  Garnish with fresh cilantro.
Adapted from Diys.



No comments:

Post a Comment