I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Monday, August 20, 2007

Thai Chicken Curry with Pineapple

As you can see, we love spicy food, and we love pineapple. So anytime I see a recipe that combines both, I have to try it. We used a bag of frozen veggies that contained peas, peppers, onions and broccoli. At first, this looked VERY soupy and I was worried! But after it simmered for about 20 minutes and I added the cornstarch, it thickened up very nicely.

  • 1-1/2 teaspoons curry powder
  • 3/4 (13.5 ounce) can coconut milk (I only had 1 cup of coconut milk and it worked fine)
  • 1-1/2 tablespoons fish sauce
  • 2-1/4 teaspoons packed brown sugar
  • 3/4 cup chicken stock
  • 3 chicken thighs, cut into bite size pieces (I used 2 chicken breasts)
  • 1/4 cup frozen peas
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped carrot
  • 2-1/4 teaspoons cornstarch
  • 1-1/2 tablespoons chicken stock
  • 1/2 cup chopped fresh pineapple

1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.

2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.

3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Serve over rice or with Naan bread. We had garlic Naan from TJ's! That always makes the meal 10 times better.

1 comment:

DeborahSW said...

Mmm, Thai and pineapple, sounds divine!