- 1 cup or can coconut milk (gata)
- 2-3 teaspoons fish sauce (patis)
- 1 tablespoon packed brown sugar
- 1 cup chicken stock
- 4 chicken thighs or breast, cut into small size
- 1/2 cup frozen peas
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrot
- 1 tablespoon cornstarch
- 2 tablespoons chicken stock
- 3/4 cup chopped fresh pineapple
- 2 teaspoons curry powder
- 1 teaspoon curry paste
- Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, for about 2-3 minutes.
- Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
- Put the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
- Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
The word curry comes from the Indian word kari, which means “sauce”. Over time, curry has come to refer to a variety of spicy, hot sauce-based specialties of East Indian origin.
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