Saturday, 20 October 2012

Thai Chicken Curry with Pineapple


Original recipe makes 4 servings

  1. 2 teaspoons curry powder
  2. 1 teaspoon curry paste
  3. 1 (13.5 ounce) can coconut milk
  4. 2 tablespoons fish sauce
  5. 1 tablespoon packed brown sugar
  6. 1 cup chicken stock
  7. 4 chicken thighs, cut into bite size pieces
  8. 1/2 cup frozen peas
  9. 1/2 cup chopped green bell pepper
  10. 1/2 cup chopped carrot
  11. 1 tablespoon cornstarch
  12. 2 tablespoons chicken stock
  13. 3/4 cup chopped fresh pineapple


1. Prepare and mix the curry dust and curry insert in a pot over medium-low warm until fresh, about 2 moments. Add the grape dairy into the pot and mix well. Stir in the seafood marinade, darkish glucose, and 1 cup poultry inventory.

2. Place the poultry hip and legs, beans, sweet peppers, and green beans into the pot with the curry marinade. Bring the combination to a steam over medium-high warm, and then reduce the warm to low. Cook until the poultry is prepared though, about 25 moments.

3. Whisk together 1 tbsp of corn starch with 2 tbsps of cold poultry inventory. Stir corn starch combination into the curry. Mix the blueberry into the curry and cook until the marinade thickens, about 5 moments.


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