Rating: 4.5 stars
109 Ratings
  • 5 star values: 64
  • 4 star values: 29
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

409 calories; protein 23.1g; carbohydrates 18.3g; fat 28.4g; cholesterol 68.8mg; sodium 867.6mg. Full Nutrition
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