Awesome Thai chicken coconut curry

Awesome Thai chicken coconut curry

Heat the oil in a large wok, add the garlic, saute.

Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.

Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.

Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.

Serve over Jasmine rice and top with green onion.

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Soooooooooooooo yummy!

Ingredients:

1 clove garlic, minced

1 tablespoon vegetable oil

1 teaspoon minced fresh ginger

1 -2 teaspoon red curry paste ( 1 for medium 2 for hot)

1 (14 ounce) cans coconut milk ( unsweetened, not lite)

1/3 cup water

1 teaspoon salt

1 stalk lemongrass, first outer layer removed cut in half

2 teaspoons fish sauce

1 teaspoon brown sugar

2 cups boneless skinless chicken breasts, cubed

1 can pineapple chunks, drained

chopped green onions

Steps/Methods:

Heat the oil in a large wok, add the garlic, saute.

Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.

Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.

Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.

Serve over Jasmine rice and top with green onion.

Soooooooooooooo yummy!

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Randy Boyer
Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.