Thai Chicken Curry With Pineapple |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love curry but I like it simple with lots of curry sauce. This is easy and delicious. 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) |
chopped cilantro |
Directions:
1. Heat oil in a large saucepan over medium heat. Add chicken and brown.
2. Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
3. Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
4. Remove from heat, and stir in pineapple.
5. Mix in lime juice and add salt and pepper to taste.
6. Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
7. Serve with chopped cilantro garnish if desired.
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