Thai-Style Chicken Curry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons vegetable oil
- Carbohydrate 31 g(10%)
- Cholesterol 128 mg(43%)
- Fat 68 g(104%)
- Fiber 13 g(52%)
- Protein 40 g(79%)
- Saturated Fat 38 g(192%)
- Sodium 550 mg(23%)
- Calories 867
Preparation Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl. Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes. Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
Preparation Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl. Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes. Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
