Pineapple Curry by Barbara Hom

"From The Thai Kitchen website and created by Barbara Hom. I can't wait to try this!"
 
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Ready In:
20mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • In a large skillet, heat oil and sauté minced chicken for about five minutes or until just cooked through. Do not overcook. Remove chicken with slotted spoon and set aside.
  • In same oil, warm curry paste for 1 minute. Add onions and green peppers and sauté for 2 more minutes until coated and shiny.
  • Add chicken stock and chicken stock /cornstarch mixture and cook for 2 minutes, stirring with wire whisk.
  • Add tomatoes, pineapple and cooked chicken.
  • Add sugar and fish sauce.
  • Add green grapes and sauté for 1 minute more.
  • Turn out onto warmed platter and sprinkle with cilantro leaves to garnish.

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RECIPE SUBMITTED BY

I am 29 and a stay at home mom to 3 kids, 2 little girls with a sweet little boy sandwiched in between. I love to decorate cakes and make other sweets. I also love cooking healthy fresh whole food dishes, I have to balance out the sweets somehow. On Saturday evenings we entertain friends and try new recipes out and have a big meal together and enjoy the joy that comes around when good food and good company combine! I watch a little boy during the week and my husband works with his father in the family HVAC business. We love to tackle home projects and my husband usually gets the pay off with a really yummy meal. I write and do a little bit of artwork but most of it is translated into cakes now. We love to spend time outside and manage to have a small garden in the backyard that we can eat out of during the summer. I think it would be awesome to have some chickens for eggs and as pets but the neighborhood doesn't allow it so we will have to wait till we move back into the woods again.
 
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