Saturday, 20 October 2012
Thai Chicken Curry with Pineapple
Ingredients
Original recipe makes 4 servings
- 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
- 1/2 cup frozen peas
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrot
- 1 tablespoon cornstarch
- 2 tablespoons chicken stock
- 3/4 cup chopped fresh pineapple
Directions
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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