Thai Pineapple Chicken Curry
A spicy vegan thai peanut curry simmered with tofu and fresh mango.
Recipe Summary Thai Pineapple Chicken Curry
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.Ingredients | Thai Mango Curry Vegetarian2 cups uncooked jasmine rice1 quart water¼ cup red curry paste2 (13.5 ounce) cans coconut milk2 skinless, boneless chicken breast halves - cut into thin strips3 tablespoons fish sauce¼ cup white sugar1 ½ cups sliced bamboo shoots, drained½ red bell pepper, julienned½ green bell pepper, julienned½ small onion, chopped1 cup pineapple chunks, drainedDirectionsBring 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.Info | Thai Mango Curry Vegetarianprep: 15 mins cook: 35 mins total: 50 mins Servings: 6 Yield: 6 servings
TAG : Thai Pineapple Chicken CurryWorld Cuisine Recipes, Asian, Thai,