Best 5 Thai Pineapple Red Curry Chicken Recipes
Tantalize your taste buds with the vibrant flavors of Thai Pineapple Red Curry Chicken, a culinary masterpiece that seamlessly blends sweet, sour, and savory notes. This delectable dish features tender chicken pieces enveloped in a rich and aromatic red curry sauce, complemented by the tangy sweetness of pineapple and the freshness of bell peppers. As you delve into this culinary adventure, you'll encounter a symphony of flavors that will leave you craving for more.
In this comprehensive guide, we present two variations of this tantalizing dish: a traditional version that stays true to its authentic Thai roots, and a simplified recipe that caters to those with limited time or ingredients. Both recipes promise an explosion of flavors that will transport you to the bustling streets of Thailand.
The traditional Thai Pineapple Red Curry Chicken recipe takes you on a culinary journey through the vibrant flavors of Thailand. With its intricate blend of spices, herbs, and coconut milk, this dish captures the essence of Thai cuisine. The simplified version, on the other hand, offers a streamlined approach to creating this delectable dish, using readily available ingredients and a simplified cooking process.
Whether you're a seasoned cook looking to expand your culinary horizons or a beginner seeking an introduction to Thai cuisine, this guide provides all the necessary information and step-by-step instructions to create a mouthwatering Thai Pineapple Red Curry Chicken that will impress your family and friends. So, prepare to embark on a flavor-filled adventure as we delve into the secrets of this tantalizing dish.
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
THAI PINEAPPLE RED CURRY CHICKEN
Capture all the flavors of your favorite Thai restaurant in our quick-fix curry that can be on the table in just under an hour.
Provided by By Arlene Cummings
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 16
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes.
- Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center.
- Serve with rice.
Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 26 g, TransFat 0 g
THAI CHICKEN CURRY WITH PINEAPPLE
Make and share this Thai Chicken Curry With Pineapple recipe from Food.com.
Provided by Sooz Cooks
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add chicken and brown.
- Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
- Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
- Remove from heat, and stir in pineapple.
- Mix in lime juice and add salt and pepper to taste.
- Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
- Serve with chopped cilantro garnish if desired.
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and spicy. It goes together quickly for a weeknight dinner.
Provided by CaliforniaJan
Categories Thai
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
- Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
- Remove from heat, and stir in pineapple. Serve over the cooked rice.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your curry will taste. If possible, use fresh pineapple, red curry paste, coconut milk, and vegetables.
- Don't Be Afraid to Adjust the Heat: Red curry paste can be spicy, so adjust the amount you use to your own taste. You can also add more or less chili peppers to taste.
- Simmer the Curry: Simmering the curry allows the flavors to meld and develop. Be patient and let the curry simmer for at least 30 minutes, or up to an hour.
- Serve with Rice: Thai pineapple red curry chicken is traditionally served with rice. Jasmine rice is a good choice, but you can use any type of rice you like.
Conclusion:
Thai pineapple red curry chicken is an easy and delicious dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken. The combination of sweet pineapple, savory red curry paste, and creamy coconut milk is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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