Thai Coconut + Pineapple Chicken Curry
#19: Forgetting to shake up coconut milk… #SCP
I finally decided to try out this curry paste at the store, even though it’s not really a paste at all.
Coconut Milk (Half can)
Thin sliced chicken breasts, cut into pieces
curry paste, to taste
I didn’t use the garlic in this picture.
10 pineapple chunks, drained (eyeball it)
1T. white sugar
salt, to taste
flour for thickener, if needed
1 green onion
1.Mix milk and curry in a bowl, pour into a wok and heat to a boil.
2. Add in chicken, and simmer until fully cooked.
3. Add in onions and pineapple. Simmer for no more than 10 minutes (it’s better if the onions are a bit crunchy). Test, add sugar and salt.
4. Serve over rice!