Gaeng Kua Sapparot (thai Pineapple Chicken Curry)
Gaeng Kua Sapparot, also known as Thai Pineapple Chicken Curry, is a delicious and aromatic dish that combines the sweetness of pineapple with the savory flavors of Thai curry. This recipe is a perfect balance of sweet, spicy, and savory, making it a favorite in Thai cuisine.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups fresh pineapple chunks
- 1 can (14 oz) coconut milk
- 2-3 tbsp red curry paste
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3-4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1/2 cup chicken broth
- Fresh cilantro for garnish
Instructions
- In a large pot or wok, heat the coconut milk over medium heat.
- Add the red curry paste and stir until fragrant, about 2 minutes.
- Add the chicken and cook until no longer pink.
- Stir in the pineapple, bell pepper, onion, kaffir lime leaves, fish sauce, palm sugar, and chicken broth.
- Simmer for 15-20 minutes until the chicken is cooked through and the flavors have melded together.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot or wok Cutting board Knife Measuring spoons Measuring cups Serving bowls
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Gaeng Kua Sapparot with steamed jasmine rice for a complete meal.
Tips & tricks
Tips: Adjust the amount of red curry paste to control the spiciness of the dish, and feel free to add more or less pineapple based on your preference for sweetness.
Cost
$15