Today on the menu is Pineapple Chicken Curry, having a taste of Thai without stepping out of your home is not a bad idea, right? You can travel through food without being to the actual destination. Pineapple Chicken Curry is a delicious and very easy meal to make. My family and I enjoyed it whenever I make it and want to share the recipe with Y’all. Let’s get started.
- 1 Whole Pineapple (or a can pineapple)
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Curry powder
- 1 Pound Chicken Breast (diced)
- 2 Tablespoons Brown Sugar
- 1/2 Red bell pepper (Julienne)
- 1/2 Green bell pepper (Julienne)
- 1/2 Cup Chicken broth or water
- 1 Cup Coconut milk (you can use more)
- 1/2 Cup Peas or any vegetable of your choice
- 2 Tablespoons Vegetable Oil
- 1 Onion (chopped)
- Salt and pepper
Place a saucepan or a pot over a medium-low heat.
Saute the chopped onion and add chicken (personal preference) you can add chicken later.
Add curry powder. (sorry I forgot to take picture of this stage)
Add half of the coconut milk, mix and let all the components combine very well.
If you didn't add chicken after you saute onion you might want to do so now.
Add chicken broth or water whichever one you are using.
Let the mixture sit on a low heat for about 10 minutes.
Add the fish sauce, brown sugar.
Mix and add the bell peppers and bring the mixture to a boil.
Add peas or any vegetable you're using. You can use eggplant, bamboo shoots etcetera. Add the rest of the coconut milk.
Pour in the pineapple. Season with salt and pepper.
Mix and turn the heat. Leave the saucepan on the residual heat.
Serve and enjoy.
Feel free to adjust the recipe to suit your preference. You can use storebought can pineapple, just drain the liquid.