Red Curry Chicken & Pineapple

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 This basic recipe is great made with shrimp as well, but the almost-silky texture of the chicken slices works so well with the crisp-tender onion and bell pepper, not to mention the caramelized chunks of pineapple. All in all, it’s a quick and easy dinner with some serious Thai street smarts.

1 pound boneless skinless chicken breasts, cut in long slices
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cups cubed pineapple, fresh or canned
1 teaspoon lemon pepper
1 teaspoon crushed red pepper
3 cups cooked white rice, preferable jasmine
In a large wok or skillet, cook the chicken breast in the olive oil just until done, then transfer to a plate or bowl. Stir-fry the onion and green pepper until lightly caramelized, then add the pineapple and cook until starting to caramelize around the edges. Season with lemon pepper and crushed red pepper. Add the Dr. Foo's Kitchen Thai Red Curry Sauce and cook 5 minutes for flavors to meld, then serve over cooked rice. Serves 4-6.
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