Monday, August 12, 2013

Thai Chicken Pineapple Curry

I love me some Thai! I crave it but usually when I don't have the money to go out to eat. I made up this great recipe to help curb some of those cravings. Luckily for me there is an international grocery store about 30-45 min away. I make a monthly trip there and get what I want. This place has everything! It's called Food Maxx... I digress... oh anywho's.... This recipe is tangy and spicy, sweet and full of flavor. If you try it, please leave a message on any changes you made and/or how you liked it. I love hearing from my readers :)

2-4 Tbsp Yellow curry paste (I like yellow, but many like red) The more you add the spicier it gets...
2-3 chicken boneless, skinless breasts (chopped about an inch in size or what ever your personal preference)
1 can coconut milk
1 can chunked pineapple in natural juice
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 onion (chopped)
2 Tbsp white sugar
5 leaves of Thai Basil (optional) diced
Jasmine or Basimati rice


Make rice per package directions either on the stove or in a rice cooker.

In a stock pot mix curry paste and diced chicken breasts. with a Tbsp of butter and olive oil. Keep stirring until blended and chicken is mostly cooked. Add the bell peppers, and onions, and cook together with the chicken. Until onions are mostly translucent. Then add the remaining ingredients except the rice. Let simmer and let flavors meld together for about 15-20 min on a low simmer.

To serve, pour a ladle or two over prepared rice. Enjoy...

Verdict... I love it! Reminds me of a great Thai restaurant in Draper, UT I used to eat at. You can use shrimp except add shrimp at the end and only cook until shrimp turns pink. Very, very tasty! :) Even my kids will eat it.

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