Thai Red Chicken Curry With Pineapple Recipes
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
THAI RED CHICKEN CURRY
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Nutrition Facts :
THAI PINEAPPLE RED CURRY CHICKEN
Capture all the flavors of your favorite Thai restaurant in our quick-fix curry that can be on the table in just under an hour.
Provided by By Arlene Cummings
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 16
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes.
- Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center.
- Serve with rice.
Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 26 g, TransFat 0 g
THAI CHICKEN CURRY WITH PINEAPPLE
Make and share this Thai Chicken Curry With Pineapple recipe from Food.com.
Provided by Sooz Cooks
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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 RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and spicy. It goes together quickly for a weeknight dinner.
Provided by CaliforniaJan
Categories Thai
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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