Thai Coconut Curry Chicken

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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