Thai Curry with Chicken

barbara lentz


Unique twist on a spicy curry.

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5 Min
20 Min
Stove Top


1 large
onion cut into 1 inch chunks
chicken bouillon cube
2 Tbsp
canola oil
1/4 tsp
each whole yellow mustard seeds, cumin seeds, and coriander seeds
2 clove
1 tsp
each ginger powder and turmeric powder
1 Tbsp
yellow curry powder
2 medium
boneless skinless chicken cut into small pieces and seasoned with salt
14.5 oz can coconut milk
1 Tbsp
tomato paste
2 tsp
soy sauce
8 oz
can pineapple chunks drained
1 medium
red bell pepper chopped
fresh cilantro chopped for garnish


1Place the onion pieces with 1 cup of water in a small pan and boil without a lid until most of the water has evaporated. Puree the onion in a food processor with the half of bouillon cube.

2Heat 2 tbsp oil in a pan and add the mustard, coriander, and cumin seeds fry on low heat for 2 minutes. Add to the onion puree with the garlic. Puree together.

3Turn the heat up to medium and add the onion mixture and cook for 15 minutes. Add the ginger, turmeric and curry stir until well mixed. Add the chicken and fry for about 2 minutes.

4Stir in the tomato paste, coconut milk, and soy sauce. Stir in the pineapple and red bell pepper. Cook until warmed through. Garnish with cilantro

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai