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Total Time
20mins
Prep 10 mins
Cook 10 mins

From The Thai Kitchen website and created by Barbara Hom. I can't wait to try this!

Ingredients Nutrition

Directions

  1. In a large skillet, heat oil and sauté minced chicken for about five minutes or until just cooked through. Do not overcook. Remove chicken with slotted spoon and set aside.
  2. In same oil, warm curry paste for 1 minute. Add onions and green peppers and sauté for 2 more minutes until coated and shiny.
  3. Add chicken stock and chicken stock /cornstarch mixture and cook for 2 minutes, stirring with wire whisk.
  4. Add tomatoes, pineapple and cooked chicken.
  5. Add sugar and fish sauce.
  6. Add green grapes and sauté for 1 minute more.
  7. Turn out onto warmed platter and sprinkle with cilantro leaves to garnish.