TROPICAL CHICKEN CURRY
From tucky 14 years agoIngredients
- 1 tbsp veg. oil shopping list
- 2 boneless, skinless chicken breasts, cut into bite-size chunks shopping list
- 1-inch piece of ginger grated shopping list
- 1 can coconut milk shopping list
- 2 tbsp red curry paste shopping list
- 2 green onions chopped shopping list
- 1 1/2 cups pineapple cut into bite-size pieces shopping list
- 1/2 cup fresh dill finely chopped shopping list
- salt & pepper to taste shopping list
- 1 1/2 cups of jasmine rice cooked according to package directions shopping list
How to make it
- Heat oil in large frying pan over med-low heat.
- Add chicken stirring often
- Season lightly with salt & pepper
- When chicken is no longer pink reduce heat to low and add ginger and continue to cook for 1 minute.
- Add coconut milk amd curry paste.
- Stir until curry has dissolved
- Increase heat to med amd gently simmer for 2 minutes, but do not let come to a boil.
- Add green onions and pineapple.
- Garnish with chopped dill and serve over jasmine rice.
People Who Like This Dish 5
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