Thai Pineapple Curry
Ingredients
The curry base
-
¼
cup
red curry paste
-
1
can
coconut milk
-
1-2
tablespoons
brown sugar
-
1-2
tablespoons
fish sauce
The protein
-
1
lb
chicken breast
-
¼
cup
water or broth
The vegetables
-
1
cup
fresh pineapple
-
1
cup
tomatoes
-
½
cup
zucchini
-
½
cup
red bell peppers
-
½
cup
Thai basil
Optional ingredients
-
5-6
Kaffir lime leaves
-
Lime (squeeze to taste)
Instructions
- Heat curry paste and ¾ of the coconut milk in a pot until creamy.
- Stir in brown sugar and fish sauce, then simmer for 1 minute.
- Add chicken and water, simmer for 4-6 minutes until cooked through.
- Add pineapple and vegetables, cook until slightly soft, about 2 minutes.
- Stir in the remaining coconut milk and adjust flavors as needed.
- Turn off heat, add Thai basil, stir, and serve over jasmine rice.
Nutrition Facts (estimated)
Servings
4
Calories
359
Total fat
21.3g
Total carbohydrates
15.3g
Total protein
28.1g
Sodium
599.9mg
Cholesterol
82.7mg
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