Recipe of Thai Curry Spaghetti

Thai Chicken Curry With Pineapple

Add 1 or 2 tb curry paste to meat and veggies and mix together.

Recipe Summary Thai Chicken Curry With Pineapple

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

Ingredients | Thai Curry Spaghetti

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 | Thai Curry Spaghetti

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,