Thai red curry with chicken and pineapple
Homemade Thai red curry with chicken and pineapple is one of the most simple and easy recipes to put together in less than 30 minutes. The recipe uses minimal ingredients but yet the flavors are so addictive it will be your new favorite Thai curry to whip up for a tasty and easy meal!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/4 1/2 cup Red curry paste
- 1 can coconut milk
- 1 lb chicken
- 1/4 cup water or stock
- 1 cup pineapple, chopped bite-sized
- 1 cup tomato, chopped 1 1/2 inch thick
- 1+1/2 tbsp brown sugar
- 1+1/2 tbsp fish sauce
- 1/2 cup tightly packed Thai basil
Instructions
- 1
add 3/4 can of coconut milk and curry paste on medium-high meat and stir, break up the curry paste until bubbles form and the sauce thickens. Coconut milk separation. 2 minutes
- 2
Add fish sauce and sugar, stir and let it cook for 1 more minute
- 3
Add the chicken, water, and the rest of the coconut milk and cook for 4-6 minutes.
- 4
Add pineapple and tomatoes and cook until soft, 2 minutes.
- 5
Remove curry from the stove, let cool, then add the basil. Serve hot with jasmine rice and garnish with more basil and hot peppers if desired!