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My review
Thai Chicken Curry with Pineapple
Spartan1977
"This chicken curry is made with coconut milk and sweetened with pineapple."
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Ingredients
1 h servings 409 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
- 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
Per Serving: 409 calories; 28.4 g fat; 18.3 g carbohydrates; 23.1 g protein; 69 mg cholesterol; 868 mg sodium. Full nutrition
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Reviews
Read all reviews 85104 Ratings
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Most helpful positive review
7/26/2007
I submitted this recipe, so keep in mind the rating is biased...unfortunately the editors took out my notes from the original submission, but I think there are a couple of things that will help ...
Most helpful critical review
9/8/2011
I'm not sure what kinds of Thai curry some of these 5 star reviewers have had, but based on what my mother's Thai friends have made for me, this doesn't even come close - lol. That said, it's n...
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7/26/2007
I submitted this recipe, so keep in mind the rating is biased...unfortunately the editors took out my notes from the original submission, but I think there are a couple of things that will help ...
12/12/2009
Great recipe! Tastes like restaurant curry. It is important to TRIPLE the curry paste and curry powder. I first made it with the recipe proportions and it was bland. To fix the batch, I repea...
2/10/2008
I LOVE this recipe! I have added straw mushrooms before or substituted chicken for tofu and chickenbroth for vegetable broth. It is still delicious! (when substituting tofu: drain tofu, put betw...
3/4/2009
I LOVED LOVED LOVED this - tasted just like when we were in Thailand (or the closest I've come since then, anyway). Thank you for sharing! The only change I made was to substitute chicken breas...
9/8/2011
I'm not sure what kinds of Thai curry some of these 5 star reviewers have had, but based on what my mother's Thai friends have made for me, this doesn't even come close - lol. That said, it's n...
8/14/2007
This was my first attempt with this type of food, and I followed the recipe. I will use a bit more paste next time because I prefer med/spicy, but this was easy and VERY good!
8/13/2008
Very good curry chicken!! Thanks so much for this recipe. Used chicken breasts because that is what I had on hand. I followed the recipe exactly & it was perfect. Served over brown rice. Nex...
7/17/2008
My husband is a "don't do anything to the meat, just leave it alone" kind of guy so whenever I get a thumbs up on a creative recipe, it's a keeper! This was great! Didn't have peas, subbed fre...