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Chicago, IL, United States
Wife and mother of 6, lover of God, life, family, good food, good friends and good times!


Pineapple Chicken Curry

I've been craving this dish for about a year.  Ever since I had it at one of the best (and cheapest) Chinese restaurants in metro Chicago, ChiTung, I have desired to recreate this dish.  I still think ChiTung's is the best, but this is a VERY close second.  I found the original recipe on food.com and made tweaks to accommodate my taste and more portions, of course.  Enjoy!

You will need:

1/2 cup red curry paste
2-13 oz. cans coconut milk (one regular, one light)
2 tbsp. oil
5-6 boneless skinless chicken breasts, cut into thin strips (@ 4 inches long)
5 tbsp. fish sauce
4 tbsp. chili paste
4 tbsp. sugar
1-8oz. can bamboo shoots, drained
1 green pepper, julienned
1 large onion, julienned
1-20 oz. can pineapple chunks

  1. In a bowl whisk together curry paste and both cans of coconut milk until well blended.
  2. In a wok or large pan, heat oil and cook chicken just until center is no longer pink.
  3. Add curry mixture to wok/pan and bring to a boil.
  4. Add fish sauce, chili paste and sugar to mixture and stir until well blended.  Let simmer 3 minutes.
  5. Add bamboo shoots, green pepper, onion and pineapple.  Let simmer 7 minutes.
  6. Add cornstarch 1 tablespoon at a time until sauce has reached its desired thickness (I like it pretty thick).
  7. Serve hot over jasmine rice.

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