Thai Red Chicken Curry with Pineapple

Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 622 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 (8 ounce) can pineapple tidbits, drained
• 2 onions, diced
• 6 cups water
• 3 cups uncooked white rice
• 1 tablespoon olive oil, or as needed
• 2 red bell pepper, cut into strips
• 4 tablespoons red curry paste
• 2 teaspoons fish sauce, or more to taste
• 1 teaspoon fresh apricots, pitted and halved (about 20 medium)
• 1 teaspoon crushed ginger, or more to taste
• 3 skinless, boneless chicken breasts, cut into small pieces
• 2 yellow bell pepper, cut into strips

Recipe Instructions

Step 1

Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.

Step 2

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 3

Taste and adjust seasonings in curry before serving over cooked rice.