Pineapple Chicken Curry
This is a Thai dish that is full of delicious flavors and nutrients. It’s seriously divine!
Ingredients for this recipe:
- 1 quart water
- 2 cups raw jasmine rice
- 1/4 cup red curry paste
- 2 cans of coconut milk
- Fresh pineapples chunks
- 1 cup of slied bamboo shoots
- 2 boneless hopped chicken breast halves
- Vegetables such as Tomatoes and bell peppers
- 3 tablespoons of fish sauce
- Brown sugar
- Thai Basil
How to make this dish?
- Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
- Add curry paste and 3/4 can of coconut milk to a medium pot over high heat and stir together until a creamy sauce forms for about 1-2 minutes.
- Transfer to a wok and mix in remaining chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 20 minutes.
- Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
- Turn off the heat, add the Thai basil and pineapple, and stir in one last time.
- Serve over cooked jasmine rice.
This is my favorite dish because I have lots of memories of my late maternal grandfather who was a chef, and this dish often brought everyone together. It also reminds me of my favorite place on Earth, the sea, and gives me peace in my mind.