THAI PINEAPPLE RED CURRY CHICKEN

Thai Pineapple Red Curry Chicken image

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.

Provided by By Arlene Cummings

Categories Entree

Time 1h

Yield 5

Number Of Ingredients 16

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:

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.
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.
Serve with rice.

Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 26 g, TransFat 0 g