Ingredients
- 2 teaspoons curry powder
- 1 teaspoon curry paste
- 1 (13.5 ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon packed brown sugar
- 1 cup chicken stock
- 4 chicken thighs, cut into bite size pieces
- ½ cup frozen peas
- ½ cup chopped green bell pepper
- ½ cup chopped carrot
- 1 tablespoon cornstarch
- 2 tablespoons chicken stock
- ¾ cup chopped fresh pineapple
Why You'll Love This Recipe
Expert Cooking Tips
- Simmer the curry gently to avoid overcooking the chicken and keep it tender.
- Adjust the curry paste amount to suit your preferred spice level.
Step 1
Warm the curry powder and curry paste in a saucepan over medium-low heat. Give it a good stir and cook until you can really smell those spices, about 2 minutes. Then, pour in the coconut milk and stir everything together. Add the fish sauce, brown sugar, and about a cup of chicken stock, mixing well.
Step 2
Toss in the chicken thighs along with the peas, peppers, and carrots. Turn the heat up to medium-high and bring it all to a gentle boil. Once it’s bubbling, lower the heat and let it simmer gently for around 25 minutes, or until the chicken is cooked through and tender.
Step 3
While that’s simmering, whisk together a tablespoon of cornstarch with a couple of tablespoons of cold chicken stock until smooth. Pour this mixture into the curry and stir it in well. Finally, add the pineapple chunks and let everything cook for another 5 minutes or so, until the sauce has thickened nicely and the flavors have melded together.
