Thai Pineapple Red Curry Chicken

Thai Pineapple Red Curry Chicken

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. Enjoy all the flavors of your favorite Thai restaurant without leaving the house.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

5

servings

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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
Serve with jasmine or white rice.
Feel free to be creative with this recipe and add other vegetables like broccoli, sliced carrots, bamboo shoots, or sliced mushrooms.
If you like your food very spicy you can add extra curry paste and some crushed red pepper.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 15g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 300mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 5g,
    • Sugars 26g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.