Savory Thai Chicken Curry Infused with Tropical Pineapple

Ingredients

• 2 tsp of aromatic curry powder
• 1 tsp of flavorful curry paste
• 1 can of creamy coconut milk (13.5 oz)
• 2 tbsp of umami-rich fish sauce
• 1 generous tbsp of rich brown sugar
• 1 cup of flavorful chicken stock
• 4 succulent chicken thighs, cut into bite-sized chunks
• ½ cup of vibrant green peas
• ½ cup of diced green bell pepper
• ½ cup of finely chopped carrot
• 1 tbsp of thickening cornstarch
• 2 tbsp of fragrant chicken stock
• ¾ cup of juicy fresh pineapple, chopped into pieces

Step 1

In a saucepan over medium-low heat, cook and stir the fragrant curry powder and curry paste for about 2 minutes. Next, pour in the luscious coconut milk and ensure it is thoroughly mixed. Add a dash of fish sauce, a sprinkle of brown sugar, and a cup of chicken stock for a flavorful base.

Step 2

Now, nestle the chicken thighs, peas, peppers, and carrots into the simmering curry sauce. Let the mixture reach a gentle boil over medium-high heat before lowering the flame to a cozy simmer. Allow the chicken to cook through, usually around 25 minutes until tender and juicy.

Step 3

For a silky finish, whisk together a tablespoon of cornstarch with two tablespoons of cold chicken stock. Gently incorporate the cornstarch mixture into the curry, adding a velvety texture. Introduce the sweet pineapple into the bubbling curry and let it cook until the sauce thickens, which usually takes about 5 minutes.