Thai chicken curry with pineapple

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  • 2 teaspoons curry powder
  • 1 teaspoon Thai curry paste
  • 1 (400g) can coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon dark brown sugar
  • 250ml chicken stock
  • 4 chicken thighs, cut into bite size pieces
  • 75g frozen peas
  • 75g chopped green pepper
  • 60g chopped carrot
  • 1 tablespoon cornflour
  • 2 tablespoons chicken stock
  • 125g chopped fresh pineapple
  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar and 250ml chicken stock.
  2. Place the chicken thighs, peas, peppers and carrots into the saucepan with the curry sauce. Bring the mixture to the boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  3. Whisk together 1 tablespoon of cornflour with 2 tablespoons of cold chicken stock. Stir cornflour mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.