Thai Chicken Curry with Pineapple

Enjoy this Thai chicken curry with rice, noodles, or flat bread. This curry is made with coconut milk and sweetened with pineapple.

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Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.

Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.

Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chickenstock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Thai Chicken Curry with Pineapple

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