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
- ¾ cup chopped fresh pineapple
Why This Recipe Is So Delicious
Chef's Cooking Tips
- Simmer the curry gently to keep the chicken tender and juicy.
- Adjust the chili level to suit your heat preference, adding more or less as needed.
Step 1
Heat the curry powder and curry paste in a saucepan over medium-low heat. Stir them around for a couple of minutes until you can really smell those spices coming to life. Then, pour in the coconut milk and give everything a good mix. Add the fish sauce, brown sugar, and about a cup of chicken stock, stirring to combine.
Step 2
Toss in the chicken thighs along with the peas, peppers, and carrots. Turn the heat up to medium-high and bring the mixture 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.
Step 3
While that’s simmering, whisk together a tablespoon of cornstarch with a couple of tablespoons of cold chicken stock until smooth. Stir this into the curry to help thicken the sauce. Finally, add the pineapple chunks and cook everything together for another 5 minutes, until the sauce has nicely thickened and everything is heated through.
