Happy Monday everyone! You folks have asked for more crockpot recipes, so here I go with another favorite. I love ethnic food, but sometimes it is intimidating to make. Thai cuisine is one of my favorites, and this has become my go-to Thai recipe. It is fast to prepare, and full of flavor. Serve it in a bowl, with a spoon, over hot rice or noodles. It is a wonderful mixture of sweet and spice!
I have made this recipe about a dozen times, and have a few suggestions.
- This recipe can be done in the crockpot, but it is also just as easy on the stove…and can be finished in 20 minutes. I have included directions for both methods of preparation…I usually do it on the stove.
- Don’t try to reduce the fat by getting low-fat coconut milk. This was one situation I could really tell the difference, and it was not nearly as good.
- The fish sauce gives depth to the recipe. If you have never used it, the stuff smells terrible! However, it does not make it taste fishy. Don’t be afraid to use it!
- The recipe is very versatile. Veggies can be changed, substitute shrimp for chicken if you like…the possibilities are endless.
- The veggies and fruit will get softer the longer they simmer. If you want your peppers and pineapple more firm, add them 30 minutes before serving.
- This is a bit spicy. I tone the kid bowls down by adding extra rice, and less sauce.
- Other veggies that are good, and can be substituted: Peas, sugar snap peas, fresh green beans, carrots, green onion, green pepper.
- I have done this without the pineapple, but with more veggies…still delicious!
Thai Pineapple Chicken Curry
- 1/4 cup red curry paste (I think there are some variations in concentrations of curry paste. I use Taste of Thai.)
- 2 (13.5 ounce) cans coconut milk
- 4 lg skinless, boneless chicken breast halves – cut into thin strips
- 2 tablespoons fish sauce
- 1/3 cup white sugar
- 1/4 cup chopped onion
- 1 cup sliced bamboo shoots, drained (optional)
- 1 red bell pepper, chopped
- 2 cups pineapple tidbits, drained
- Cooked rice or noodles, of your choice
- Garnish with fresh cilantro and a squeeze of lime, if desired
- Combine first 6 ingredients in a crockpot. Cook on low for 6 hours, or High for 3 hours.
- Add the red bell pepper and pineapple, continue cooking 30 minutes.
- Serve over cooked rice or noodles.
- In a large sauce pan, mix coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Add the red bell pepper and pineapple, continue cooking 10 minutes. Serve over cooked rice or noodles.
Freezer Friendly: Leftovers freeze wonderfully!! I freeze 1 cup portions, and if I have leftover rice, I pull one cup out of the freezer and it becomes my lunch…sometimes even breakfast. (No, I don’t always eat cupcakes for breakfast!)