Thai Pineapple Red Curry Chicken

Betty Crocker PREP TIME 20 Min TOTAL TIME 1 Hr SERVINGS 5

Thai Pineapple Red Curry Chicken

Photo by jackiemo


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    lb boneless skinless chicken breasts cut into bite-size pieces

  • 2

    cloves garlic, finely chopped

  • 1

    teaspoon finely chopped gingerroot

  • 2 to 3

    teaspoons red Thai curry paste (depends on how spicy you like it)

  • 1

    small onion, sliced

  • 1

    cup Green Giant® frozen peas

  • 1

    can (13 oz) coconut milk (not cream of coconut)

  • 1

    tablespoon packed brown sugar

  • 1

    tablespoon soy sauce

  • 1

    medium red bell pepper, sliced

  • ¼

    cup finely chopped fresh cilantro leaves

  • 1

    tablespoon chopped fresh basil leaves

  • 1

    can (8 oz) sliced water chestnuts

  • 1

    can (20 oz) pineapple chunks in natural juice, drained

  • Cooked white rice for 5 servings

Directions

1 In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes. 2 Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center. 3 Serve with rice.


Nutrition

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