Name: Chicken & Pineapple Red Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tbsp peanut oil; 1 brown onion (finely chopped); 4 skinless chicken thigh fillets (cut into chunks); 2 tbsp Thai red curry; 270 ml tin coconut milk; 250 mls chicken stock; 2 tbsps fish sauce; 2 tbsp brown sugar; ¼ fresh pineapple (peeled, cored, roughly chopped); 2 tbsp lime juice

Chicken & Pineapple Red Curry

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 serves

Course: Main Course

Cuisine: Asian

Calories:

Ingredients Method

Ingredients

1 tbsp peanut oil
1 brown onion finely chopped
4 skinless chicken thigh fillets cut into chunks
2 tbsp Thai red curry
270 ml tin coconut milk
250 mls chicken stock
2 tbsps fish sauce
2 tbsp brown sugar
¼ fresh pineapple peeled, cored, roughly chopped
2 tbsp lime juice

Method

Heat wok over a high heat. Add peanut oil. Add onion. Stir-fry for 3 mins or until softened. Add chicken. Stir fry for 3 mins, or until browned & cooked. Add curry paste. Cook for 1 min or until fragrant.
Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer for 5-7 mins or until sauce thickens and chicken is cooked. Add fish sauce, brown sugar and pineapple. Simmer for 2 mins or until heated through. Spoon curry into bowls and you can garnish with fried shallots and fresh coriander. Serve with rice.

Delicious Chicken and Pineapple Red Curry Recipe | Easy Tropical Twist!

Chicken & Pineapple Red Curry

Ingredients

Method

Leave a comment Cancel reply