Steps to Make Paneer Thai Curry Recipe

Thai Chicken Curry With Pineapple

Filled with authentic red thai curry flavor, not too spicy, and the coconut milk sauce is to die for!

Recipe Summary Thai Chicken Curry With Pineapple

This chicken curry is made with coconut milk and sweetened with pineapple.

Ingredients | Paneer Thai Curry Recipe

2 teaspoons curry powder

1 teaspoon curry paste

1 (13.5 ounce) can coconut milk

2 tablespoons fish sauce

1 tablespoon packed brown sugar

1 cup chicken stock

4 chicken thighs, cut into bite size pieces

½ cup frozen peas

½ cup chopped green bell pepper

½ cup chopped carrot

1 tablespoon cornstarch

2 tablespoons chicken stock

¾ cup chopped fresh pineapple

Directions

Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.

Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.

Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Info | Paneer Thai Curry Recipe

prep: 25 mins cook: 35 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Thai Chicken Curry With Pineapple

World Cuisine Recipes, Asian, Thai,