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Thai Pineapple Red Curry Chicken

  • 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. ...MORE+ LESS-

Arlene Cummings Arlene Cummings
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

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
220
% Daily Value
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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