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Thai Chicken Curry With Pineapple


I love curry but I like it simple with lots of curry sauce. This is easy and delicious













Low Cholesterol, Cholesterol-Free, Trans-fat Free


1 tablespoon olive oil
1 x cilantro
chopped,used for garnish
1 x jasmine rice
freshed cooked
4 cups chicken broth
1 x hot chili peppers
1 x salt
2 tablespoons lime juice
1 cup pineapple chunks
½ cup peas, frozen
3 tablespoons brown sugar
1 tablespoon curry powder
14 ounces coconut milk
4 x chicken breast halves, boneless, skinless
cut into small dice
1 x cilantro
chopped,used for garnish


Heat oil in a large saucepan over medium heat. Add chicken and brown.

Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.

Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.

Remove from heat, and stir in pineapple.

Mix in lime juice and add salt and pepper to taste.

Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.

Serve with chopped cilantro garnish if desired.


* not incl. in nutrient facts

Add review




Mines incredibly runny, great taste tho!

about 1 year ago

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 19080% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 1003mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 4%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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