Saturday, March 12, 2011

Thai Chicken Curry

Thai Chicken Curry

Another of our favorite recipes, and another that I've been meaning to post about for a long time.  We love Thai food and while this isn't what we usually get at Thai restaurants it is very good with a mellow and sweet taste.

1 lb. chicken breasts, cubed
2 tsp. curry powder
2 tsp. vegetable oil
1 large green or red pepper, sliced
1 c. finely chopped onion
2 tsp. minced garlic
14 oz. can coconut milk
8 oz. can pineapple chunks in juice, not drained
1 tsp. salt
1/4 tsp. crushed red pepper

Sprinkle chicken with 1 tsp. curry powder.  Heat 1 tsp. oil in a large skillet over medium high.  Add pepper and onion and cook for about 5 minutes, stirring several times.  Add remaining 1 tsp. oil and the chicken.  Cook until the chicken is lightly browned.  Stir in garlic; cook 1 minute or until fragrant.  Add the remaining 1 tsp. curry powder, the coconut milk, pineapple and juice, salt and red pepper.  Boil and reduce heat.  Simmer uncovered for 5 minutes or until vegetables are tender and chicken is cooked throughout.  Serve over rice.  We love jasmine or basmati rice with this meal.  This serves 4 people

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