Awesome Thai Chicken Coconut Curry

Recipe courtesy of, formerly recipezaar, brought to my taste bud's attention by Tessa. :)


  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced fresh ginger
  • 1 -2 teaspoon red curry paste (1 for medium 2 for hot)
  • 1 (14 ounce) cans coconut milk (unsweetened, not lite)
  • 1/3 cup water
  • 1 teaspoon salt
  • 1 stalk lemongrass, first outer layer removed cut in half  
    • (I've made it without lemongrass, mainly cuz I couldn't find any, and it was still delicious) 
  • 2 teaspoons fish sauce
  • 1 teaspoon brown sugar
  • 2 cups boneless skinless chicken breasts, cubed
  • 1 can pineapple chunk or tidbits, drained
  • chopped green onion


Prep Time: 15 mins
Total Time: 35 mins

  1. Heat the oil in a large wok, add the garlic, saute.
  2. Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
  3. Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
  4. Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
  5. Serve over rice and top with green onion.
  6. Soooooooooooooo yummy!

No comments:

Related Posts Plugin for WordPress, Blogger...