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Thai Pineapple Red Curry Chicken

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Arlene Cummings
Updated Mar 30, 2011
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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.

Thai Pineapple Red Curry Chicken

  • Prep Time 20 min
  • Total 60 min
  • Servings 5
  • Ingredients 16
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Serve with rice.

Nutrition

470 Calories
24g Total Fat
24g Protein
38g Total Carbohydrate
26g Sugars

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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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