Thai Pineapple Red Curry Chicken

  • Prep 20 min
  • Total 60 min
  • Servings 5

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

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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.

Notes









Tips

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.

Nutritional Information

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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