- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216.2
- Total Fat: 7.0 g
- Cholesterol: 34.2 mg
- Sodium: 142.5 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.0 g
- Protein: 15.6 g
Coconut Curry Pineapple ChickenSubmitted by: KINI08
IntroductionA homemade version of our favorite Thai food from a Whidbey Island restaurant. A homemade version of our favorite Thai food from a Whidbey Island restaurant.
1 tsp Olive Oil
1 boneless skinless chicken breast
1/2 cup chopped onion
2 green bell peppers; seeded and chopped
1 (20oz) can Dole Pineapple Chunks; drained
1 Tbsp panang curry paste (A Taste Of Thai *pouch)
1 can Lite Coconut Milk (A Taste of Thai)
2. In a covered skillet, heat oil and add onions and peppers; saute until soft, then add drained pineapple, cover and set aside.
3. In a saucepan, mix 2 Tbsp curry paste with the coconut milk; whisk & follow directions on back of paste package. If this is finished before the chicken is done cooking, mix together with veggie/pineapple mixture and set aside [spiciness will increase the longer it's sitting over heat].
4. When chicken is done, cut into bite-size pieces and mix in with veggies, pineapple and sauce.
Serve over rice (not in nutritional states) in soup bowls and enjoy!
[Note: I like to double the recipe so I don't waste any of the paste, and just reheat for an even easier dinner again later in the week]
Number of Servings: 4
Recipe submitted by SparkPeople user KINI08.
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Member Ratings For This Recipe
You may want to edit your recipe. You say to follow the back of the paste jar...well, if that is the case, then you should tell people they will also need brown sugar, fish sauce, chicken broth, bamboo shoots, and snap peas.
I ended up using half the jar of paste and there was no flavor or heat. - 12/12/10
Reply from KINI08 (12/12/10)
Thanks Ael, but the recipe calls for "A Taste Of Thai" panang curry from a package, not from a jar. It sounds as though you used a different curry entirely (the panang should be SPICY).