Thai Pineapple Red Curry Chicken

 

2

tablespoons vegetable oil

1

lb boneless skinless chicken breasts cut into bite-size pieces

2

cloves garlic, finely chopped

1

teaspoon finely chopped gingerroot

2

to 3 teaspoons red Thai curry paste (depends on how spicy you like it)

1

small onion, sliced

1

cup Green Giant® frozen peas

1

can (13 oz) coconut milk (not cream of coconut)

1

tablespoon packed brown sugar

1

tablespoon soy sauce

1

medium red bell pepper, sliced

1/4

cup finely chopped fresh cilantro leaves

1

tablespoon chopped fresh basil leaves

1

can (8 oz) sliced water chestnuts

1

can (20 oz) pineapple chunks in natural juice, drained

Cooked white rice for 5 servings

• 1 In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes.
• 2 Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center.
• 3 Serve with rice.