Thai Chicken Curry With Pineapple
"I love curry but I like it simple with lots of curry sauce. This is easy and delicious."
photo by Pam-I-Am
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
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)
-
Garnish
- chopped cilantro
directions
- 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.
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Reviews
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This was very good. A nice comfort food thai meal. I added an onion to it and put thai chili sauce on top for some heat. I did think it was a little bland and added some salt in the end. It's a keeper tho with these few adjustments. -
Too watery needs to be thicker
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Would add extras like sauce flour or cornflour to thicken it and onion to help digestion of chicken, and would abolish peas but otherwise very good recipe -
This recipe didn't turn out quite as expected, but it has a lot of potential, and I think with one small change it will be excellent. The 4 cups of chicken broth seemed like way too much - the sauce was the consistency of water - way too runny for what I'd like. Next time we're going to cut the broth down to 2 cups to make a thicker sauce. Other than that, we loved it! My 5 year old even liked it. We will definitely try this again. Also, we used Penzey's "Vindaloo" Seasoning instead of traditional curry powder. Just the right amount of mild spiciness. -
This was excellent for a change of flavor.. I did change the proceedure, as I was worried I wouldn`t like it and didn`t want to ruin my chicken. I did the chicken separate in a casserole dish in the microwave. Was not keen on the coconut milk, So made the sauce in a microwavable dish, with a white sauce, and added a whole can of pineapple to it..I will also up the curry a bit. Cooked the rice in my rice cooker and added the frozen peas to it. Thanks for posting this great recipe...
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Tweaks
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So I’ve made this now and it didn’t quite work out first attemp following the recipe, but I tweaked it slightly, in a pot I put 1L boiling water and added 3 chicken stock cubes, then 1 can of coconut milk and 3teaspoons of curry powder(medium). I let that boil away and mix together, until it was slightly thicker, then I added 2 teaspoons cornflour to thicken it a bit. I put this pot on a low heat and left it whilst I grabbed a wok and put 1/2 inch cubes of chicken in. I let these cook in oil until white throughout, I added ladles of curry sauce that was just made on top of the chicken and let boil until chicken cooked perfectly, then served. I used fresh pineapples cut in half and scooped out and 3/4 filled with rice, then topped with curry until stacked on top. I served pinapple on the side as it wasn’t too hot and was more of an optional section. I completely abolished the peas.
RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes.
Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too!
My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much!
I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
