Ingredients for Thai Green Curry With Pineapple
- Chicken Breasts
- 2 cloves minced garlic
- 2 finely chopped shallots
- Green Beans
- 1/2 cup bamboo shoots
- Red Chile
- Fresh Pineapple
- Vegetable Oil
- Green Curry Paste
- 1 (15 ounce) can coconut milk + 3 tablespoons coconut milk
- Lemongrass
- 1 tablespoon fish sauce
- Lime
- Basmati Rice
- fresh coriander (cilantro), to taste
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How to Make Thai Green Curry With Pineapple
- Heat 1 tablespoon of cooking oil in a large frying pan or wok over medium heat. Add 2 tablespoons of green curry paste and 3 tablespoons of coconut milk. Stir-fry for 2 minutes until fragrant.
- Add 2 cloves minced garlic, 1-2 finely chopped Thai chilies (adjust to your spice preference), and 2 finely chopped shallots. Fry for another 2-3 minutes.
- Add 1 pound of chicken breast (or your protein of choice, cut into 1-inch pieces). Cook until browned on all sides.
- Add 2 stalks of bruised lemongrass, 1 (15 ounce) can of coconut milk, 1 cup of green beans (trimmed), 1 tablespoon of fish sauce. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.
- Stir in 1/2 cup of chopped pineapple, 1/2 cup of bamboo shoots, and the juice of 1 lime.
- While the curry simmers, prepare the rice: rinse 1 cup of rice and place in a pot with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Remove from heat and let the rice sit, covered, for another 10 minutes.
- Garnish the curry with fresh coriander (cilantro) before serving over rice.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
40g
Fat
109g
Carbs
23g
