Thai Pineapple Chicken Curry
Terra
This recipe comes close to our favorite Thai restaurant in Denver, Tommy Thai.
ingredients
- 2 cups uncooked jasmine rice
- 1 quart water
- 1/4 cups prepared green curry paste or more
- 2 13.5oz cans of coconut milk, at least one should be light
- 2 skinless, boneless chicken breast halves, cut into thin strips
- 3 tablespoons fish sauce
- couple of garlic cloves, minced
- less than 1/4 cup white sugar
- can of diced water chestnuts
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/2 small onion, chopped
- 1+ cups crushed pineapple, drained with the liquid reserved
- cilantro
- crushed red pepper
- chili garlic paste
directions
- 1
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- 2
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok and heat. Add remaining coconut milk, chicken, garlic, fish sauce, sugar, crushed red pepper, chili garlic paste, some pineapple juice and water chestnuts.
- 3
Mix the peppers and onion into the work. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Add more crushed red pepper if more heat is needed. Add pineapple and more juice, if desired. Serve over cooked rice.
Source: Terra and Rob
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