How to make it

  • Heat oil in a 12" heavy skillet over med-high heat till it shimmers,then saute chicken with 1/4t. salt until golden brown and just cooked through4 to 6 mins.. Transfer to bowl.
  • Simmer soup in skillet with curry paste and pineapple chunks,uncovered.stirring occassionally,until liquid is reduced by about one fourth,about 5 mins.
  • Return chicken with any juices from bowl to skillet and stir in mushrooms,then simmer 1 min.

Reviews & Comments 6

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  • justjakesmom 9 years ago
    I just stumbled onto this, Pat. Sounds really good. ;')
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    " It was excellent "
    rml ate it and said...
    The pineapple chunks add a nice sweet edge to this recipe, also...straw mushrooms are available in most stores. Gecko, have you tried any of pleclare's recipes or are you just into hit and runs?
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  • geckofriend 9 years ago
    Pineapple chunks in Thai style green curry?
    I have never heard of that.
    Also straw mushrooms dont belong into Thai curry.

    What belongs into that curry is fresh Thai Basil and Thai eggplants, but these are missing in the recipe.

    Two thumbs down for that.
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  • leslierose_64 10 years ago
    i love chicken. definite try. although i still have to look for the thai soup. can i try using any coconut milk for the meantime? hehehehe. not familiar with straw mushroom either. hmmm...
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  • mumtazcatering 10 years ago
    hi pieclare
    can i use coconut milk and fresh mushrooms?
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  • baileydionne 10 years ago
    This sounds wonderful!
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