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10

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 -

Ingredients

tablespoons vegetable oil

lb boneless skinless chicken breasts cut into bite-size pieces

cloves garlic, finely chopped

teaspoon finely chopped gingerroot

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

small onion, sliced

cup frozen peas

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

tablespoon packed brown sugar

tablespoon soy sauce

medium red bell pepper, sliced

1/4

cup finely chopped fresh cilantro leaves

tablespoon chopped fresh basil leaves

can (8 oz) sliced water chestnuts

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

Cooked white rice for 5 servings

Steps

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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;