About this recipe:This chicken curry is made with coconut milk and sweetened with pineapple.
2 teaspoons curry powder
1 teaspoon Thai curry paste
1 (400g) can coconut milk
2 tablespoons fish sauce
1 tablespoon dark brown sugar
250ml chicken stock
4 chicken thighs, cut into bite size pieces
75g frozen peas
75g chopped green pepper
60g chopped carrot
1 tablespoon cornflour
2 tablespoons chicken stock
125g chopped fresh pineapple
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Method Prep:25min › Cook:35min › Ready in:1hr
Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar and 250ml chicken stock.
Place the chicken thighs, peas, peppers and carrots into the saucepan with the curry sauce. Bring the mixture to the boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
Whisk together 1 tablespoon of cornflour with 2 tablespoons of cold chicken stock. Stir cornflour mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.