Search
by Ingredient
Thai Chicken Curry With Pineapple

Thai Chicken Curry With Pineapple

StarStarStarStarHalf star

Submitted by fullmoon

I love curry but I like it simple with lots of curry sauce. This is easy and delicious

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

50 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
X X CILANTRO
chopped,used for garnish *
1 1
X X JASMINE RICE
freshed cooked *
4 946
CUPS ML CHICKEN BROTH
1 1
1 1
X X SALT *
2 3E+1
TABLESPOONS ML LIME JUICE
fresh
1 237
CUP ML PINEAPPLE CHUNKS *
½ 118
CUP ML PEAS, FROZEN *
3 45
TABLESPOONS ML BROWN SUGAR
1 15
TABLESPOON ML CURRY POWDER
14 404.6
OUNCES ML/G COCONUT MILK
unsweetened
4 4
X X CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut into small dice *
1 1
X X CILANTRO
chopped,used for garnish *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Mines incredibly runny, great taste tho!

 

 

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 190 80% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 1003mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 4%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
More health news

Email this recipe