Thai Coconut Curry Chicken
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb chicken breast
- 1 medium onion
- 1 red bell pepper
- 12 ounces frozen green peas
- 12 ounces canned pineapple
- 2 tablespoons oil
- 1 garlic clove
- 3 teaspoons thai spices
- 1 teaspoon sweet curry
- 2 teaspoons fish sauce
- 1 (8 ounce) can light coconut milk
- 1 (8 ounce) container vanilla yogurt
- 1 piece dried ginger (or fresh)
- 1 cinnamon stick
- salt & pepper
- jasmine rice
- cashews (optional)
directions
- Heat oil in a heavy saucepan
- Chop garlic, onion and bell pepper. Add to pan and cook until brown and soft.
- Chop pineapple into bite sized pieces and add to pan.
- Add the curry, fish sauce and thai spices (I like Penzeys Thai Sate seasonings) and stir.
- Cut the chicken into bite sized pieces, lightly season with salt and pepper, add to pan and brown on all sides.
- Add coconut milk and yogurt. Bring to a boil then turn it down to a simmer.
- Add green peas, ginger and cinnamon stick.
- Let simmer for 10-15 minutes.
- Remove cinnamon stick and dried ginger root.
- Serve over rice and top with chopped cashews if desired.
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