Thai Chicken Curry with Pineapple

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup chicken stock
• 1/2 cup chopped fresh pineapple
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
2. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
3. Stir in the red curry paste and cook for 1 minute more.
4. Add the coconut milk and chicken stock to the skillet. Bring to a simmer and cook until the chicken is cooked through, about 15 minutes.
5. Stir in the pineapple, cilantro, and lime juice. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Creamy and flavorful curry with a hint of sweetness from the pineapple
• Tangy and refreshing with a hint of lime
• Perfect for a quick and easy meal

User Comments:

• "Absolutely delicious! The perfect balance of flavors and textures."
• "This curry is so easy to make and always a hit with my family."
• "The pineapple adds a unique and refreshing twist to this classic dish."

Special Precautions and Tips:

• If you don't have red curry paste, you can substitute green curry paste or your favorite curry powder.
• To make the curry spicier, add more red curry paste to taste.
• Serve the curry with rice or noodles.