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.

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Ingredients:
Coconut Milk (Half can)
Thin sliced chicken breasts, cut into pieces
Half onion
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.
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2. Add in chicken, and simmer until fully cooked.
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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.IMG_2231

4. Serve over rice!

Enjoy!

 

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