Pineapple Chicken Curry Recipe
A non-veg Thai recipe with chicken breasts - cut into chunks, pineapple - cut into chunks, tablespoons thai yellow curry paste. Ready in 25 min, serves 4.
Curated byChatchai Siri🇹🇭
Instructions
11 steps- 1
To begin making the Pineapple Chicken Curry Recipe, prep all the ingredients and keep them ready
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2) - 2
Heat a pressure cooker with Nutralite Garlic & Oregano Spread over medium heat
cloves garlic - chopped(4)nutralite garlic & oregano spread(1 tablespoon) - 3
Add onions, ginger and garlic
onion - sliced(1)cloves garlic - chopped(4)inch ginger - chopped(1)nutralite garlic & oregano spread(1 tablespoon) - 4
Saute until the onions softens
onion - sliced(1) - 5
Once the onion soften, add chicken, salt and the yellow curry paste and saute for 5 minutes
chicken breasts - cut into chunks(300 grams)tablespoons thai yellow curry paste(2)onion - sliced(1)salt - to taste - 6
Add in the coconut milk, drop in the pineapple chunks, 1/4 cup of water and pressure cook the Pineapple Chicken Curry for about 2 whistles and turn off the heat
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2)coconut milk(1 cup) - 7
Allow the pressure to release by itself
- 8
Open the lid and add basil leaves into the Pineapple Chicken Curry
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2)sprig basil leaves(1) - 9
Check the salt and seasonings and adjust to taste
salt - to taste - 10
Once done transfer the Pineapple Chicken Curry to a serving bowl and serve hot
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2) - 11
Serve the Pineapple Chicken Curry Recipe along with steamed rice, Grilled Winter Vegetable Salad Recipe and a glass of cocktail by the side to enjoy your Sunday lunch
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2)
Rate this recipe
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Pineapple Chicken Curry Recipe
A non-veg Thai recipe with chicken breasts - cut into chunks, pineapple - cut into chunks, tablespoons thai yellow curry paste. Ready in 25 min, serves 4.
Curated byChatchai Siri🇹🇭
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Pineapple Chicken Curry Recipe, prep all the ingredients and keep them ready
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2) - 2
Heat a pressure cooker with Nutralite Garlic & Oregano Spread over medium heat
cloves garlic - chopped(4)nutralite garlic & oregano spread(1 tablespoon) - 3
Add onions, ginger and garlic
onion - sliced(1)cloves garlic - chopped(4)inch ginger - chopped(1)nutralite garlic & oregano spread(1 tablespoon) - 4
Saute until the onions softens
onion - sliced(1) - 5
Once the onion soften, add chicken, salt and the yellow curry paste and saute for 5 minutes
chicken breasts - cut into chunks(300 grams)tablespoons thai yellow curry paste(2)onion - sliced(1)salt - to taste - 6
Add in the coconut milk, drop in the pineapple chunks, 1/4 cup of water and pressure cook the Pineapple Chicken Curry for about 2 whistles and turn off the heat
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2)coconut milk(1 cup) - 7
Allow the pressure to release by itself
- 8
Open the lid and add basil leaves into the Pineapple Chicken Curry
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2)sprig basil leaves(1) - 9
Check the salt and seasonings and adjust to taste
salt - to taste - 10
Once done transfer the Pineapple Chicken Curry to a serving bowl and serve hot
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2) - 11
Serve the Pineapple Chicken Curry Recipe along with steamed rice, Grilled Winter Vegetable Salad Recipe and a glass of cocktail by the side to enjoy your Sunday lunch
chicken breasts - cut into chunks(300 grams)pineapple - cut into chunks(1/2 cup)tablespoons thai yellow curry paste(2)
Rate this recipe
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