Thai Pineapple Curry Recipe

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Thai Pineapple Curry

Tiffany Whittaker

By
@Tiffanyann0725

I will explain how to make this with chicken or vegetarian! Both are very good!


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Serves:

5-6

Prep:

15 Min

Cook:

30 Min

Ingredients

2 c
uncooked jasmine rice
1 qt
water
2-3 Tbsp
red curry paste
2 can(s)
13.5 ounce can coconut milk
2
bonekless skinless chicken breasts cubed (optional)
3 Tbsp
fish sauce (optional)
1/4 c
white sugar
1 c
cup broccoli
1 1/2 c
sliced bamboo shoots drained
1/2
red beller cubed
1/2
green bell pepper cubed
1/2
one small onion chopped
1 c
pineapple chunks drained
1/2
green or butter nut squash cubed
2 c
tofu (optional)
1 c
baby carrots (optional)
1 c
baby corn (optional)
1/2 c
spinach (optional)

Directions Step-By-Step

1
Bring water to a boil in a pot and then add rice. You can add a drop of oil to keep from sticking. Reduce heat to low, cover, and simmer 20-25 minutes.
2
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. You can make without chicken and add more vegetables to make it vegetarian style. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3
Mix the red bell pepper, green bell pepper, and onion into the wok. You can add additional vegetables and make it to your liking. Continue cooking 10 to 15 minutes, until juices run clear and vegetables are tender. Remove from heat, and stir in pineapple. Serve over cooked rice.