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.

Step: 1

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.

Step: 2

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.

Step: 3

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.

Per Serving: 623 calories; protein 20.3g; carbohydrates 77.5g; fat 34.5g; cholesterol 20.3mg; sodium 781.1mg.

Preparing your food in advance can be extremely enjoyable when you do it with your favorite music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the food , which may include all of it from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.