Ingredients and Weight:
- 1 boneless, skinless chicken breast (6 oz)
- 1/2 can (8 oz.) pineapple chunks in 100% pineapple juice
- 1/2 cup yellow curry paste
- 1 can (13 oz.) coconut milk
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the chicken into bite-sized pieces.
- In a large saucepan or Dutch oven, heat the curry paste over medium heat for 1 minute, stirring constantly.
- Add the coconut milk, pineapple chunks (undrained), onion, and red bell pepper. Bring to a simmer.
- Add the chicken and cook until cooked through, about 15-20 minutes.
- Garnish with cilantro and peanuts.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15 g
- Carbohydrates: 30 g
- Protein: 25 g
- Fiber: 3 g
Dish Characteristics:
- Sweet and savory flavors balanced with pineapple and curry
- Creamy and rich from coconut milk
- Colorful and vibrant with pineapple, bell pepper, and cilantro
- Aromatic and spicy from curry paste
User Comments:
- "This curry is so creamy and delicious. The flavors are incredible."
- "I love the sweetness of the pineapple and the spiciness of the curry. It's perfect!"
- "This was easy to make and tasted like a restaurant-quality dish. I will definitely be making it again."
Special Precautions and Tips:
- Adjust the amount of curry paste to taste. For a milder curry, use less paste.
- If you don't have yellow curry paste, you can use red or green curry paste.
- Serve with jasmine rice or vermicelli noodles for a complete meal.
