Best Thai Coconut Chicken With Pineapple Salsa Recipes

THAI PINEAPPLE CHICKEN CURRY

Thai Pineapple Chicken Curry image

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Provided by NELLYDESIGN

Categories World Cuisine Recipes Asian Thai

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

Steps:

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g

THAI CHICKEN CURRY WITH PINEAPPLE

Thai Chicken Curry With Pineapple image

Make and share this Thai Chicken Curry With Pineapple recipe from Food.com.

Provided by Sooz Cooks

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
4 boneless skinless chicken breast halves, cut into small dice
4 cups chicken broth
2 (14 ounce) cans unsweetened coconut milk
1 tablespoon curry powder (depending on the curry this could make it pretty spicy! Might try 2 teaspoons first and then add to )
3 tablespoons brown sugar
1/2 cup peas, frozen
1 cup pineapple chunk
2 tablespoons fresh lime juice
salt and pepper
jasmine rice (freshly cooked)
chopped cilantro

Steps:

Heat oil in a large saucepan over medium heat. Add chicken and brown.
Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
Remove from heat, and stir in pineapple.
Mix in lime juice and add salt and pepper to taste.
Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
Serve with chopped cilantro garnish if desired.