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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Canned coconut soups are full of distinct Thai flavors such as Kaffir lime leaves and galangal (a gingerlike root). They lend great depth to this surprisingly easy meal. Ingredients:
2 tablespoons vegetable oil |
1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces |
1 (14- to 15-ounce) can thai coconut soup (tom kha or tom kha kai) |
1 tablespoon thai green-curry paste |
3/4 pounds fresh pineapple chunks (about 2 cups) |
1 (15-ounce) can straw mushrooms, rinsed and drained |
accompaniment: rice |
garnish: cilantro sprigs |
Directions:
1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
2. Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
3. Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
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