Thai Pineapple Red Curry Chicken
By jackiemo
Betty Crocker
PREP TIME 20 Min TOTAL TIME 1 Hr SERVINGS 5
Rate this recipe
5/5
(2 Votes)
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
- 1/4 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
Details
Preparation
Step 1
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.
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