Best Thai Red Chicken Curry With Pineapple 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 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

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.