Thai Pineapple Chicken Curry
It is the classic mixture of Red Bell Pepper, Curry Paste, Coconut Milk, Red Fish Sauce, Pineapple, Fresh Basil Leaves that spreads like magic in the mouth!
Ingredients
- 2 tbsp • Canola oil
- 1/2 cup • Red curry paste (if using concentrated use one tablespoon)
- 1 cup • Light coconut milk
- 3 sliced thinly • Chicken breasts boneless skinless
- 3 • Kaffir lime leaves optional
- 1/2 cup • Thai basil leaves optional
- 3 tbsp • Fish sauce
- 1 tbsp • Sugar
- 1/2 • Yellow onion sliced thinly
- 1 No • Red bell pepper
- • sliced thinly
- 1 tbsp • Cornstarch mixed with one tablespoon water
- 2 cups • Pineapple chunks
Instructions
- Heat the saucepan on medium-high heat and stream the canola oil.
- Add up curry paste and mix it thoroughly, continue cooking until there is some foaminess, for 1-2 minutes.
- Now, stream the coconut milk and mix it well.
- Add the chicken with sugar, fish sauce, onion, some basil and lime leaves, and keep cooking for another 5 to 8 minutes.
- Stream in the cornstarch mixture, along with red bell pepper pineapple chunks, cook it until the sauce gets quite thick, for 2 to 3 min.
Notes
Just go for this exotic treat and bring on the sliced bananas, Salted fried onions, Cucumber, and papaya salads on your dinner table to make the treat even more alluring, the Thai pineapple chicken curry can work out as the best exotic dish option for last moment dinner plans!
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