Friday, April 21, 2017
Pineapple Curry - Thai This on for Size
We do Thai every month but it does get expensive eating out so I tried making curry and it was a hit with my husband who loves it. I'm normally not a big curry fan but I really enjoyed this.
2 – 15 oz. cans light coconut milk
3 Tbsp red curry paste
1 Tbsp curry powder
dash of crushed red pepper
1 tsp ground ginger
1 tsp garlic powder
1 teaspoon of brown sugar or honey
a dash of salt
15 oz. can pineapple chunks, well drained
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 cup of veggie "chicken"
rice as a side
Cook the rice, as directed. I cook mine in a tray that sits inside my steamer and it's always perfect.
In a large saucepan, whisk the coconut milk, curry paste, curry powder, crushed red pepper, ginger, garlic powder sugar or honey, and salt.
Stir in the pineapple, bell pepper slices and pieces of "chicken". Cook until the chicken is done (about 20 minutes). Taste and add more crushed red pepper if you wish it "hotter".
Makes four generous servings.
Serve with rice.