Ingredients
4
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
- •½ cup frozen peas
- •½ cup chopped green bell pepper
- •½ cup chopped carrot
- •1 tablespoon cornstarch
- •2 tablespoons chicken stock
- •¾ cup chopped fresh pineapple
Instructions
- Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
- Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
- Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 409
- Carbohydrate: 18g
- Fat: 28g
- Fiber: 4g
- Protein: 23g
- Sugar: 9g
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