Thai Red Curry with Pineapple and Chicken

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Red Curry Paste
• about 380 g Coconut Milk
• 1 cup Pineapple Chunks
• 1 Bell Pepper
• 1 tbsp Fish Sauce (Substitute Soy Sauce)
• 1 tsp Sugar
• 3-4 Lime Leaves
• 1 tbsp Vegetable Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat the 1 tbsp of Vegetable Oil in a large pot or 30.48 cm skillet over medium heat, which is 177°C.
3. 3Add the 2 tbsp of Red Curry Paste to the hot oil and cook, stirring constantly, for 1 minute until it smells fragrant.
4. 4Add the cut about 680 g of Chicken Thighs to the pot and cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
5. 5Pour in the about 380 g of Coconut Milk. Add the 1 cup of Pineapple Chunks, 1 chopped Bell Pepper, 1 tbsp of Fish Sauce (or Soy Sauce), 1 tsp of Sugar, and 3-4 Lime Leaves. Stir everything together.
6. 6Bring the mixture to a gentle simmer, then reduce the heat to medium-low, which is 150°C. Let it cook uncovered for 20 minutes, stirring occasionally, until the chicken is cooked through (internal temperature reaches 74°C or 74°C) and the sauce has thickened slightly.
7. 7Remove and discard the lime leaves before serving. Serve the Thai Red Curry hot over the 4 cups of Cooked Rice.

Substitutions

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