Thai Pineapple Red Curry Chicken

By jackiemo

Betty Crocker

PREP TIME 20 Min TOTAL TIME 1 Hr SERVINGS 5

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

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.