Gluten-Free Thai Curry With Pineapple Recipe

About this recipe

A flavorful Thai-inspired curry featuring tender chicken, sweet pineapple, and aromatic coconut milk, perfect for a gluten-free dinner solution.

Ingredients

• 14 g On1Y Basil Leaves
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 200 g Orange Carrot (Gajar)
• 200 ml Pantai Fish Sauce
• 400 Ml Kara Coconut Cream
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 200 g Pineapple Chunks
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 50 g Knorr Green Thai Curry Paste
• 567 G Freshos Water Chestnuts In Water

Instructions

1. 1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add 500 g of boneless chicken, cut into bite-sized pieces, and sauté until lightly browned but not fully cooked, about 5 minutes.
2. 2. Stir in 1-2 oz of curry paste and cook for 1 minute, ensuring the chicken is well coated with the paste.
3. 3. In a large pot, combine 2 cans (13.5 oz each) of coconut cream, 1 cup of sliced carrots, 1 6 oz can of water chestnuts, 1 14 oz can of bell pepper, and 2 20 oz cans of pineapple (drained). Bring the mixture to a gentle boil over medium heat.
4. 4. Add the sautéed chicken to the pot along with 1/4 cup of fish sauce. Stir well and simmer for 10 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. 5. Remove from heat and stir in 2 teaspoons of fresh basil leaves, chopped. Serve hot over rice, preferably saffron rice, for a complete meal.