Thai Pineapple Red Curry Chicken

Name: Thai Pineapple Red Curry Chicken
Prep time: 20 min
Total time: 1 h
Yield: 5
Cuisine: Thai
Ingredients: 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 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

2 Ratings

1 Reviews

Prep 20 min
Total 60 min
Servings 5

Capture all the flavors of your favorite Thai restaurant in our quick-fix curry that can be on the table in just under an hour.

By Arlene Cummings

Updated March 30, 2011

Ingredients

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 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

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 470

Calories from Fat: 220

Total Fat: 24g; 37%

Saturated Fat: 15g; 77%

Trans Fat: 0g

Cholesterol: 55mg; 19%

Sodium: 300mg; 13%

Potassium: 670mg; 19%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 5g; 19%

Sugars: 26g

Protein: 24g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 40%; 40%

Calcium: 6%; 6%

Iron: 15%; 15%

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;