This dish was inspired by a restaurant in Denver, CO called Thai Basil. I ordered something similar every time I visited my kids in CO and never tired of it. It’s delicious, healthy and quite simple to make.
The pineapple and water chestnuts take this dish out of the running for strict low carb or slow carb, but it is full of healthy ingredients and pretty low in calories
For a low carb chicken dinner with Asian flavors click here.
Recipe for Pineapple Chicken Thai Curry Bowl
Pineapple Chicken Thai Curry
- 2 Tbsp olive oil
- 3 large chicken breasts cut into 1″ chunks
- 2 Tbsp grated ginger
- 4 cloves cloves minced
- 1/2 cup green curry paste
- 1/2 cup chicken stock
- 2 tsp brown sugar
- 1 tsp turmeric
- 1 cup sliced water chestnuts
- 2 cups crushed pineapple slightly drained
- 1 roasted red bell pepper sliced or chopped (bottled roasted pepper is fine)
- 2 Tbsp fish sauce
- 1/2 to 1 tsp crushed red pepper flakes optional
- 1 cup coconut milk
- 12 grape or cherry tomatoes
- 1 lb frozen mussels
- fresh cilantro leaves
- Get all of the ingredients cut up and measured out into small bowls so you can add things quickly (this is your mise en place)
- In a large pan or wok, warm up the oil and then add the chicken. Cook chicken about 5 minutes until done all the way through.
- Add the ginger and garlic and cook briefly (1-2 minutes). Add the curry paste, mixing it in well with the chicken.
- Add the chicken stock, sugar, turmeric, water chestnuts, pineapple, roasted red peppers and fish sauce. Add the hot pepper flakes if using. Cover and cook over medium heat for about 10 minutes.
- Add the coconut milk and mix in thoroughly. Add the tomatoes and cook until they are soft (about 3-5 minutes). If you are using mussels, add them at this point and cover for a few minutes until they open.
- Garnish with fresh cilantro leaves and serve.
This is a high flavor dish and you won’t miss the rice at all if you are eating slow carb or low carb. Enjoy!