Thai Red Curry with Chicken and Pineapple

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By Ken

Thai Red Curry with Chicken and Pineapple

Name: Thai Red Curry with Chicken and Pineapple
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai, Asian
Ingredients: 1 tablespoon vegetable oil; 1 onion (, thinly sliced); 1 cup red bell pepper (, cut into 1/2" pieces); 3 cloves garlic (, finely chopped); 1½ pounds boneless chicken (, cut into 1" pieces); 2 cups fresh pineapple (, cut into 1/2" pieces); 1½ tablespoons Thai red curry paste* (, adjust amount to taste); 1 can (, 14 oz coconut milk); ¾ cup chicken stock; 1 small red Thai chile (, finely sliced, optional); 1- inch knob fresh ginger (, grated); 1 teaspoon brown sugar; ½ teaspoon mushroom soy sauce; 1 tablespoon fish sauce; 1/2 teaspoon fresh lime juice; 8 fresh basil leaves; salt (, to taste)

18 steps

Prep:15minCook:20min

Chunks of fresh pineapple add brightness and acidity to this spicy Thai red curry dish.

Updated at: Thu, 17 Aug 2023 07:35:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories524.2 kcal (26%)

Total Fat30.1 g (43%)

Carbs22.9 g (9%)

Sugars12.4 g (14%)

Protein43.3 g (87%)

Sodium877.8 mg (44%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonvegetable oil

1onion

thinly sliced

1 cupred bell pepper

cut into 1/2" pieces

3 clovesgarlic

finely chopped

1.5 poundsboneless chicken

cut into 1" pieces

2 cupsfresh pineapple

cut into 1/2" pieces

1 ½ tablespoonsThai red curry paste

adjust amount to taste

1 x 14 ozcan coconut milk

¾ cupchicken stock

1red Thai chile

small, finely sliced, optional

1 inchfresh ginger

knob, grated

1 teaspoonbrown sugar

½ teaspoonmushroom soy sauce

1 tablespoonfish sauce

½ teaspoonfresh lime juice

8fresh basil leaves

salt

to taste

Instructions

Step 1

Heat oil in a large non-stick skillet oven medium-low heat.

Step 2

Add the onions and cook until softened, about 5 minutes.

Step 3

Add the bell pepper and cook for 2-3 minutes.

Step 4

Add the garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Empty the content of the pan into a bowl, and set aside.

Step 6

Place the pan back on the heat, and add a bit more oil if the pan seems dry. Turn the heat up to medium-high.

Step 7

Once the pan is hot, add the chicken. Brown the chicken on all sides, without cooking it fully. Remove the chicken from the pan and set aside.

Step 8

Reduce the heat to medium-low, then return the onion mixture to the pan.

Step 9

Add the pineapple and cook for 1 minute.

Step 10

Add the curry paste, stir to combine it with the other ingredients, and cook for 1 minute.

Step 11

Add the coconut milk, chicken stock. Simmer the sauce until thickened, about 10-15 minutes.

Step 12

Taste the sauce. Add the ginger and chile, if using.

Step 13

Add the sugar, soy sauce, fish sauce, lime juice, basil and salt. Cook for another few minutes. Taste again to check the seasoning.

Step 14

Add the chicken, and cook until the meat is no longer pink. (Be careful not to overcook the chicken.)

Step 15

NOTES

Step 16

Serve with white rice, jasmine rice or basmati rice.

Step 17

Make sure you have prepared all of your ingredients before you start. If you take too long to add ingredients to the skillet, you run the risk of burning or over-reducing your sauce.

Step 18

You may need to adjust the amount of red curry paste that you use. The level of spiciness varies from brand to brand, and your tolerance for heat may be different than mine. Start with a small amount and increase it until you get the flavour you want.

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