Chicken and Pineapple Yellow Thai Curry - Bravabod
Recipes

Chicken and Pineapple Yellow Thai Curry

Valentina

This curry is reminiscent of pineapple fried rice, but transformed into a creamy Thai-inspired curry. The sweet bites of fresh pineapple contrasts so well against the spicy curry paste and full-bodied coconut milk. Don't forget the cashews for topping, it adds a great hint of savory crunch.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 1 pound boneless skinless chicken thighs
  • 1 bell pepper of choice, thinly sliced
  • 1 cup ripe pineapple, diced
  • 1/2 brown onion, diced
  • 1/2 cup frozen peas
  • 1 (15 ounce) can full-fat coconut milk
  • 3/4 cup low-sodium chicken broth
  • 3 tablespoons yellow curry paste (use less for mild flavor)
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon cashew butter (optional)
  • 1/2 cup roasted salt cashews, for topping

Instructions
  1. Step 1: Remove any excess fat from the chicken thighs and chop them into 1 inch pieces. Set aside.
  2. Step 2: Place a large pot over medium heat. Shake the can of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced to become quite thick and look like it's beginning to separate at the edges (don't worry if it's not, proceed with the recipe).
  3. Step 3: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. Add the diced chicken to the curry paste and cook it for 2 to 3 more minutes. Use the spatula to stir the chicken often. Do not cook all the way through.
  4. Step 4: Add the pineapple, onions, bell pepper, remaining coconut milk, broth, ginger, fish sauce, optional cashew butter, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 6 to 8 minutes, or until the chicken is cooked. We don't want to over-cook the vegetables or chicken here, because they will continue to cook as they sit in the hot pot afterwards.
  5. Step 5: Turn off the heat and pour in the peas (still frozen). Allow the curry to rest for several 10 minutes, semi-covered. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and more curry paste will bring more heat.
  6. Serve: Serve the curry, or wait a few hours so that the flavors can meld. Enjoy warm topped with cashews, and a bowl of fluffy rice on the side.
Nutrition

This curry is reminiscent of pineapple fried rice, but transformed into a creamy Thai-inspired curry. The sweet bites of fresh pineapple contrasts so well against the spicy curry paste and full-bodied coconut milk. Don't forget the cashews for topping, it adds a great hint of savory crunch.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 1 pound boneless skinless chicken thighs
  • 2 bell peppers of choice, thinly sliced
  • 1 cup ripe pineapple, diced
  • 1/2 brown onion, diced
  • 1 (15 ounce) can full-fat coconut milk
  • 3/4 cup low-sodium chicken broth
  • 3 tablespoons yellow curry paste (use less for mild flavor)
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon paleo fish sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon cashew butter (optional)
  • 1/2 cup roasted salt cashews, for topping

Instructions
  1. Step 1: Remove any excess fat from the chicken thighs and chop them into 1 inch pieces. Set aside.
  2. Step 2: Place a large pot over medium heat. Shake the can of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced to become quite thick and look like it's beginning to separate at the edges (don't worry if it's not, proceed with the recipe).
  3. Step 3: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. Add the diced chicken to the curry paste and cook it for 2 to 3 more minutes. Use the spatula to stir the chicken often. Do not cook all the way through.
  4. Step 4: Add the pineapple, onions, bell pepper, remaining coconut milk, broth, ginger, fish sauce, optional cashew butter, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 6 to 8 minutes, or until the chicken is cooked. We don't want to over-cook the vegetables or chicken here, because they will continue to cook as they sit in the hot pot afterwards.
  5. Step 5: Turn off the heat and allow the curry to rest for several 10 minutes, semi-covered. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and more curry paste will bring more heat.
  6. Serve: Serve the curry, or wait a few hours so that the flavors can meld. Enjoy warm topped with cashews, and a bowl of fluffy cauliflower rice on the side.
Nutrition

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Chicken and Pineapple Yellow Thai Curry

PT30M 1 pound boneless skinless chicken thighs 1 bell pepper of choice, thinly sliced 1 cup ripe pineapple, diced 1/2 brown onion, diced 1/2 cup frozen peas 1 (15 ounce) can full-fat coconut milk 3/4 cup low-sodium chicken broth 3 tablespoons yellow curry paste (use less for mild flavor) 1 tablespoon fresh ginger, minced 1 tablespoon fish sauce 1 tablespoon coconut sugar 1 tablespoon cashew butter (optional) 1/2 cup roasted salt cashews, for topping Gluten Free Paleo 4 Servings Ingredients:

4 Servings

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