Thai Coconut Chicken Curry With Pineapple Recipe

About this recipe

A high-protein, flavorful dinner featuring tender chicken, sweet pineapple, and aromatic basil in a creamy coconut milk curry. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Fish Sauce Squid Brand
• 240G Spice Kitchen Curry Blend Trio, 240G
• 400 Ml Coconut Merchant Organic Coconut Cream
• 300G Pack'D Organic & Sweet Chopped Mango
• - Fresh British Roasting Chicken
• 500G White Pearl Italian Pudding Rice 500g
• - Ktc Vegetable Oil
• 227G Golden Swan Whole Water Chestnuts, 227G

Instructions

1. 1. Heat 2 tablespoons of vegetable 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 1-2 minutes, ensuring the chicken is well coated with the paste.
3. 3. In a large pot, combine 2 cans (13.5 oz each) of coconut milk, 1/4 cup of fish sauce, 1 cup of sliced carrots, 1 can (14 oz) of baby corn, 1 can (6 oz) of bamboo shoots, and 2 cans (20 oz each) of pineapple chunks (drained). Bring the mixture to a gentle boil.
4. 4. Add the partially cooked chicken to the pot and simmer for 10-12 minutes, or until the chicken is fully cooked and the carrots are tender.
5. 5. Stir in 2 teaspoons of fresh basil leaves, chopped, and cook for an additional 1-2 minutes. Adjust seasoning if needed.
6. 6. Serve the curry hot over steamed rice or saffron rice for a complete meal.