Thai Pineapple Chicken Curry

SUBMITTED BY: NELLYDESIGN PHOTO BY: MILKLISSA79

"This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups uncooked jasmine rice
1 quart water
1/4 cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
1/4 cup white sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 cup pineapple chunks, drained

READ REVIEWS (124)

DIRECTIONS

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Wine Tip

Try with a Washington State Gewurztraminer or Riesling.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2008 by ALFANN02

Update: Second time making this dish.I almost forgot how great this dish is. TIP*If you like a thicker sauce try making a paste/slurry by mixing 2 TBS.flour with 2TBS water and mix well.Then stir it into the sauce towards the end. It thickens up beautifuly! I remembered thinking it was way to soupy the last time i made it so this time i only used one can of coconut milk.The sauce was quit thin so being that i only used 1 can of coconut milk, i combined 1 TBS. flour with 1TBS water and stired it into the sauce towards the end . IT WAS SOOOOO good!! REVIEW FROM APRIL 17 2006: DELICIOUS!!Made this for dinner tonight. Thank heavens i read other reviews and didnt use 1/4 of concentrated curry, which is the one i ended up buying. I used about 1 TBS and it was just about the perfect level of spiciness for me. I cant even begin to imagine what 1/4 cup would have done!! I think i would have to literally call the Fire DPT! I could only find green curry so thats what i bought. I believe thats what they use in alot of thai dishes anyway. I would definitely make this again!!

14 users found this review helpful

Reviewed on May 21, 2005 by Shana Robertson

This recipe was awesome. I made it for my inlaws last night and everyone raved about it. I did make a couple of changes. I used three chicken breasts instead of one, and I only used 2 tsp. of red curry paste. Even with only 2 tsp. the dish was still plenty hot. Next time I make this, I will substitute shrimp for the chicken for a change. Thanks for the great recipe.

14 users found this review helpful

Reviewed on Mar. 18, 2006 by ETZNAB

On the curry paste, if you bought it at a specialty grocer you probably have ready to use or prepared curry paste, in which case a 1/4 cup will result in very mild and subtle flavor. But if you bought it at the supermarket, you probably have "concentrated" curry paste, in which case, 1/4 cup is way TOO MUCH. Check your label. I thought the sauce was too thin and next time I will try some corn starch.

13 users found this review helpful

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