Thai Chicken Curry with Pineapple

Name: Thai Chicken Curry with Pineapple
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp packed brown sugar; 383 grams coconut milk; 118 milliliters chopped carrot; 237 milliliters chicken stock; 2 Tbsps chicken stock; 4 chicken thighs, cut into bite size pieces; 1 Tbsp cornstarch; 1 teaspoon curry paste; 2 teaspoons curry powder; 2 Tbsps fish sauce; 118 milliliters chopped green bell pepper; 118 milliliters frozen peas; 177 milliliters chopped fresh pineapple

Need a gluten free and dairy free main course? Thai Chicken Curry with Pineapple could be an excellent recipe to try. One portion of this dish contains roughly 47g of protein, 85g of fat, and a total of 1097 calories. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. If you have chicken thighs, cornstarch, cornstarch, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes.

Ingredients you will need

Curry Powder

Curry Paste

Equipment you will use

Sauce Pan

Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.

Ingredients you will need

Chicken Stock

Coconut Milk

Brown Sugar

Fish Sauce

Equipment you will use

Sauce Pan

Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.

Ingredients you will need

Chicken Thighs

Curry Sauce

Carrot

Whole Chicken

Peppers

Peas

Equipment you will use

Sauce Pan

Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry.

Ingredients you will need

Corn Starch

Whole Chicken

Curry Powder

Stock

Equipment you will use

Whisk

Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Ingredients you will need

Pineapple

Curry Powder

Sauce

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

1Tbsp

packed brown sugar 383grams

coconut milk 118milliliters

chopped carrot 237milliliters

chicken stock 2Tbsps

chicken stock 4

chicken thighs, cut into bite size pieces 1Tbsp

cornstarch 1teaspoon

curry paste 2teaspoons

curry powder 2Tbsps

fish sauce 118milliliters

chopped green bell pepper 118milliliters

frozen peas 177milliliters

chopped fresh pineapple

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.