Description
You would think that the flavors of curry and pineapple wouldn’t go together, but they do. My implementation of a dish at my favorite Thai restaurant.
Ingredients
- 1 ½ cups uncooked white rice
- 3 cups water
- 1 tablespoon curry powder
- 2 tablespoons Asian fish sauce
- 2 tablespoons pineapple juice
- 1 tablespoon vegetable oil
- 1 pound boneless chicken meat, cubed
- 1 onion, sliced
- 1 (20 ounce) can pineapple chunks, drained
Instructions
- Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low
- cover
- and simmer until rice is tender and all liquid has been absorbed
- 20 to 25 minutes. Set rice aside.
- Whisk fish sauce
- pineapple juice
- and curry powder together in a small bowl.
- Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent
- about 5 minutes.
- Stir in cooked rice
- pineapple chunks
- and curry mixture; cook and stir until rice is hot
- 5 to 10 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6