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Thai chicken curry with pineapple
(107)
1 hour
This chicken curry is made with coconut milk and sweetened with pineapple.
Kristy Bach
100 people made this
Ingredients
Serves: 4
- 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
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.
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Reviews & ratings
Average global rating:
(107)
Reviews in English (89)
1
Something else. Added some spring onions! Delicious curry and very easy. - 10 Sep 2010
1
Spicy with lots of lovely flavours. Make sure you have a beer to hand! - 10 Sep 2010
0
Very tasty typical Thai dish. I added a few green chillis plus a teaspoon of powdered chilli. - 12 Sep 2015
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