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Prep 20min
Total60min
Servings5
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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
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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.
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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.
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