Thai Pineapple Yellow Chicken Curry with Coconut Milk

Name: Thai Pineapple Yellow Chicken Curry with Coconut Milk
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 large yellow onion; ½ cup chicken broth; ½ cup water; 2 tablespoons vegetable oil; ¼ teaspoon whole yellow mustard seeds; ⅛ teaspoon whole cumin seeds; ⅛ teaspoon whole coriander seeds; 1 teaspoon powdered ginger; 1 teaspoon ground turmeric; 1 garlic clove, (peeled and minced or pressed through a garlic press); 1 tablespoon mild or medium yellow curry powder* ((depending on how spicy you would like the dish)); 8 ounces boneless, skinless chicken breast (two medium-sized breast halves), (cut into bite-sized pieces); 1 ½ tablespoons tomato paste**; 1 can coconut milk ((13 ½ ounces)); 2 teaspoons soy sauce; ½ red or green bell pepper, (chopped into 1-inch pieces); 1 can pineapple chunks (8 ounces), (drained); lime juice; chopped peanuts, (optional); chopped green onion, (optional); chopped cilantro, (optional)

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thespicetrain.com

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 2

Cost: $25.97 /serving

Author : Nicole B.

thai chicken curry yellow chicken curry

Thai Pineapple Yellow Chicken Curry with Coconut Milk

Instructions

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Step 1

Peel the onion and chop into 2-inch chunks.

Step 2

Add the chopped onion to a pot along with the chicken broth and the water. Boil without a lid until almost all liquid has evaporated.

Step 3

Puree the onion in a food processor. Set aside.

Step 4

Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.

Step 5

Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)

Step 6

Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).

Step 7

Fry the onion puree for 7 minutes on medium heat.

Step 8

Add ginger, turmeric, garlic and curry and stir until well combined.

Step 9

Add the chicken pieces and fry for about 2 minutes.

Step 10

Add tomato paste, coconut milk and soy sauce and mix well.

Step 11

Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.

Step 12

Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.

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