Thai Pineapple Chicken Curry (Thai Anaras Murgki Kari): Recipes by Mridula Baljekar

Thai Pineapple Chicken Curry (Thai Anaras Murgki Kari): Recipes by Mridula Baljekar

Thai Pineapple Chicken Curry (Thai Anaras Murgki Kari)

Ingredients

2 cups uncooked jasmine rice

1 quart water

1/4 cup red curry paste

2 (13.5 ounce) cans coconut milk

2 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons fish sauce

1/4 cup white sugar

1 1/2 cups sliced bamboo shoots, drained

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 small onion, chopped

1 cup pineapple chunks, drained

Method

  • Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  • In a bowl, whisk together curry paste and 1 can coconut milk.
  • Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook
  • 15 minutes, until chicken juices run clear.
  • Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender.
  • Remove from heat, and stir in pineapple. Serve over the cooked rice.

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