Thai Red Chicken Curry With Pineapple Recipe

Cooking Directions

• STEP 1.Heat oil in a large pan and sauté the red curry paste until fragrant.
• STEP 2.Add the chicken pieces and cook until they are browned on all sides.
• STEP 3.Pour in the coconut milk and bring to a simmer. Add the pineapple chunks and simmer for another 10 minutes.
• STEP 4.Season with fish sauce, sugar, and lime juice to taste.
• STEP 5.Garnish with fresh cilantro and serve hot with steamed rice.

Cooking Tips

• For a spicier curry, add more red curry paste.
• If you prefer a milder curry, reduce the amount of red curry paste.
• You can add other vegetables like bell peppers or bamboo shoots for extra flavor and texture.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the Thai Red Chicken Curry with Pineapple over steamed rice for a complete meal.