Pineapple Curry Chicken

It’s spring in Portland but it’s still rather chilly. It’s been raining all week and there isn’t any sun in the forecast. However you won’t hear me complaining, I love the rain. I suppose that’s a typical attitude for a Portlander. Cloudy dreary days are highly underrated. They’re perfect for comfort food and what’s more comforting than a big bowl of curry?

Do you ever want Thai food but don’t feel like leaving the house … because you’re an extroverted introvert … and you have nothing left to give the world? Even if you don’t share those sentiments … give this curry recipe a try! It’s just a delicious as takeout but you get the satisfaction of making it yourself.

Ok enough banter … onto the food.

• Begin by adding red curry paste to a heated pan and cook for several minutes until fragrant. I usually add the entire jar of curry paste. However if you’re sensitive to heat just add 2 tbsps.

• Next add two cut up chicken breasts and coat them in the curry paste.

• Next add the yellow onion (you can omit the onion if you like), garlic and ginger to the pan and cook until it begins to soften.

• Next add the two chopped bell peppers, chopped pineapple, small can of bamboo roots, soy sauce, fish sauce and brown sugar. Let the mixture bubble up for 10-20 minutes, until the chicken is cooked and veggies are at your desired consistency.

• Finally mix the cornstarch with a little bit of water, to create a slurry, add the slurry to the pot. Let it boil for several minutes until the sauce has thickened.

• Serve over cauliflower or traditional rice and enjoy!

Pineapple Curry Chicken

April 12, 2019

by admin

Category Savory Meals Snackies

Ingredients

• 2-4 tbsps red curry paste. I prefer the "Thai Kitchen" brand.
• 2 chicken breasts
• 1 yellow onion
• 2 bell peppers (either red, yellow or orange)
• 3 cloves garlic
• 1 tbsp freshly grated or chopped ginger
• 1-2 cups pineapple (depending on how sweet you want it)
• 1 small can bamboo shoots
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsps brown sugar
• 2 tbsps cornstarch mixed with 1/4 cup water

Instructions

1. Begin by heating pan over medium heat.
2. Add curry paste and cook for several minutes until fragrant.
3. Add chicken breasts and coat in curry paste. Cook for several minutes.
4. Add yellow onion, garlic and ginger and cook for several minutes.
5. Add bell peppers, pineapple and bamboo shoots, soy sauce, fish sauce and brown sugar to the pan.
6. Stir everything together and let cook for 10-20 minutes, until the chicken is cooked and veggies are at desired consistency.
7. Add in the cornstarch/water mixture and let boil for several minutes until sauce has thickened.
8. Serve over cauliflower rice or traditional rice and enjoy.

Tags

cauliflower rice,

curry,

dinner,

Low carb,

recipe,

thai