Thai Coconut Chicken With Pineapple Salsa Recipes

THAI CHICKEN CURRY WITH PINEAPPLE

Steps:

• Heat oil in a large saucepan over medium heat. Add chicken and brown.
• Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
• Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
• Remove from heat, and stir in pineapple.
• Mix in lime juice and add salt and pepper to taste.
• Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
• Serve with chopped cilantro garnish if desired.

THAI PINEAPPLE CHICKEN CURRY

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and 1 can 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, until chicken juices run clear.
• Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

THAI PINEAPPLE CHICKEN CURRY

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
• Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
• Remove from heat, and stir in pineapple. Serve over the cooked rice.