Thai Pineapple Red Curry Chicken

 


Ingredients

  • 2
    tablespoons vegetable oil
  • 1
    lb boneless skinless chicken breasts cut into bite-size pieces
  • 2
    cloves garlic, finely chopped
  • 1
    teaspoon finely chopped gingerroot
  • 2
    to 3 teaspoons red Thai curry paste (depends on how spicy you like it)
  • 1
    small onion, sliced
  • 1
    cup frozen peas
  • 1
    can (13 oz) coconut milk (not cream of coconut)
  • 1
    tablespoon packed brown sugar
  • 1
    tablespoon soy sauce
  • 1
    medium red bell pepper, sliced
  • 1/4
    cup finely chopped fresh cilantro leaves
  • 1
    tablespoon chopped fresh basil leaves
  • 1
    can (8 oz) sliced water chestnuts
  • 1
    can (20 oz) pineapple chunks in natural juice, drained
  • Cooked white rice for 5 servings

  • Steps

1 In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes.

    2 Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center.

    3 Serve with rice.

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