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| Both sides previous revision Previous revision Next revision | Previous revision | ||
| start:recipes:pineapple_chicken_curry [2026/08/20 19:17] – rakes | start:recipes:pineapple_chicken_curry [2026/08/20 19:22] (current) – rakes | ||
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| |< auto >| | |< auto >| | ||
| ^ Ingredients | ^ Ingredients | ||
| - | |1 lbs |Skinless Boneless Chicken Brest cut into chunks | + | |1 lbs |
| - | |1/2 |Red Bell Pepper cut into slivers | + | |1/ |
| |1/2 |Green Bell Pepper cut into slivers | |1/2 |Green Bell Pepper cut into slivers | ||
| |1/2 |Small Onion diced or slivers | |1/2 |Small Onion diced or slivers | ||
| - | |||
| </ | </ | ||
| </ | </ | ||
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| < | < | ||
| <WRAP center leftalign 50%> | <WRAP center leftalign 50%> | ||
| - | Prepare rice in whatever | + | Prepare rice in your usual manner. |
| In a bowl whisk together curry paste and coconut milk. Transfer to wok, and mix in chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil and cook until chicken juices run clear. About 10 minutes. | In a bowl whisk together curry paste and coconut milk. Transfer to wok, and mix in chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil and cook until chicken juices run clear. About 10 minutes. | ||