Thai Green Pineapple Mushroom Curry
Thai Green Pineapple Mushroom Curry
By: Rachel's Tea
Info
Info
Servings
2-3
Prep-Time
-
Cook-Time
-
Cal/serving
636
Ingredients
- Large jar pineapple chunks 1
- Mushrooms 8 oz
- Dark soy sauce 1 tbsp
- White flour flour 1 tbsp
- Cooking oil 2 tbsp
- Green curry paste 2 tbsp
- Cloves garlic peeled & (chopped) 2
- Green onions with tops (chopped) 2
- Fresh ginger peeled & finely (chopped) 1 tsp
- Coconut milk 2 cups
- Fish sauce 1 tbsp
- Dark soy sauce 1 tbsp
- White sugar 2 tbsp
- Cilantro leaves for garnish 1/2 cup
- Add all ingredients to list
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Method
- Toss mushroom halves first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly.
- Heat the oil in a large skillet over medium high heat.
- Place mushrooms in the skillet, cook and stir mushrooms until browned, about 5minutes. Remove mushrooms.
- Reduce heat to medium and stir in curry paste.
- Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
- Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, pineapple and sugar into the mushroom-curry mixture.
- Allow to simmer over medium heat for 20 minutes. Serve garnished with cilantro leaves.
