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Author Topic: Thai Almond Chicken Curry  (Read 4162 times)
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Gender: Female
Posts: 662

a cup of cappuccino a day

Thai Almond Chicken Curry
« on: January 26, 2010, 02:24:43 PM »

(NC)—The sweet and creamy taste of Almond Fresh complements the flavours of Thai cooking beautifully. Serve over Thai noodles or sticky rice.

Preparation time: 10 minutes

Cooking time: 10 minutes

Makes: 4 servings


1 lb (500g) skinless boneless chicken breasts

1 large red or orange pepper

1 1/2 cups (375mL) pineapple chunks (about 1/4 fresh pineapple)

3 green onions

1 cup (250mL) original Almond Fresh

1 tbsp (15mL) fish sauce

4 tsp (20mL) cornstarch

1/2 tsp (2mL) Thai curry paste, green or red

1/4 tsp (1mL) salt

1 tbsp (15mL) vegetable oil

1/2 cup (125mL) chopped coriander

1 tbsp (15mL) lime juice


1. Slice chicken into thin strips. Core peppers and slice into long thin strips. Cut pineapple into bite-size chunks and thinly slice green onions.

2. Whisk Almond Fresh with fish sauce, cornstarch, curry paste and salt until cornstarch is dissolved.

3. Heat oil in a large frying pan over medium-high heat. Add chicken and stir fry until no longer pink. Add pepper and pineapple. Continue to stir fry just until pepper softens, about 2 minutes.

4. Whisk Almond Fresh mixture. Add to chicken along with green onions. Stir continuously until mixture thickens, about 1 minute. Reduce heat to low and continue to stir about 1 minute. Stir in coriander, lime juice and salt to taste.

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