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

• - Chicken Breast Fillets
• - Fish Sauce Squid Brand
• 114G Thai Taste Basil Leaves, 114G
• 400 Ml Coconut Merchant Organic Coconut Cream
• 300G Pack'D Organic & Chopped Pineapple
• - Ktc Vegetable Oil
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 227G Golden Swan Whole Water Chestnuts, 227G

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 baby corn, 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.