Thai Style Chicken With Basil And Pineapple Recipes

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THAI FRIED RICE WITH PINEAPPLE AND CHICKEN



Thai Fried Rice with Pineapple and Chicken image

This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.

Provided by eatvancity

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 6

Number Of Ingredients 15

3 slices bacon, diced
3 shallots, sliced
4 ounces chicken breast, cut into small cubes
4 teaspoons curry powder, divided
3 egg yolks, beaten
1 teaspoon vegetable oil, or as needed
3 cups cooked jasmine rice
1 red Thai bird chile pepper, finely chopped
2 tablespoons whole cilantro leaves
1 tablespoon soy sauce
2 teaspoons fish sauce
½ teaspoon white sugar
4 ounces tiger prawns, peeled and deveined
¼ cup chopped fresh pineapple
3 green onions, finely chopped

Steps:

  • Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
  • Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
  • Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
  • Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 29.7 g, Cholesterol 151.3 mg, Fat 10.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 440.9 mg, Sugar 2.2 g

THAI PINEAPPLE CHICKEN CURRY



Thai Pineapple Chicken Curry image

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Provided by NELLYDESIGN

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 6

Number Of Ingredients 12

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

Steps:

  • Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  • In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g

THAI-STYLE CHICKEN WITH BASIL AND PINEAPPLE



Thai-Style Chicken With Basil and Pineapple image

Make and share this Thai-Style Chicken With Basil and Pineapple recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 3/4 cups chicken stock
2 tablespoons butter
1 1/2 cups white rice
vegetable oil, for stir-frying
1 1/2 lbs boneless skinless chicken breasts, chopped into bite-size pieces Finely ground white or 1 1/2 lbs black pepper
1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
1 bell pepper, seeded, quartered lengthwise and thinly sliced
1 thai chili pepper, seeded and thinly sliced
1 piece fresh ginger, grated
3 -4 large garlic cloves, chopped
2 tablespoons tamari plus 1 tsp. sugar
1 1/2 tablespoons fish sauce
1 cup basil leaves, torn (about 20 to 24)
1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 tsp. zest

Steps:

  • In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes. Fluff with a fork.
  • When the rice is about ready, heat a thin layer of oil, about 1 1/2 tbsp., in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more. Transfer to a plate.
  • Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic and stir-fry until crisp tender and the pineapple pieces are light golden at the edges, about 3 minutes. Stir in the kecap manis (or tamari and sugar) and fish sauce. Add the chicken and toss to coat.
  • Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve with the rice and garnish with the lime wedges and remaining basil.

THAI-STYLE CHICKEN WITH BASIL AND PINEAPPLE



Thai-Style Chicken with Basil and Pineapple image

This is a quick, colorful and healthy version of a Thai fave.

Provided by rachael-ray

Number Of Ingredients 1

2 3/4 cups chicken stock2 tablespoons butter1 1/2 cups jasmine or other white ricePeanut or vegetable oil, for stir frying1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size piecesFinely ground white or black pepper1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)1 bell pepper, seeded, quartered lengthwise and thinly sliced1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and thinly sliced or finely chopped1 1 1/2-inch piece fresh ginger root, grated or minced3-4 large cloves garlic, choppedAbout 2 tablespoons kecap manis (an Indonesian condiment) or substitute 2 tablespoons Tamari (dark soy sauce) and 1 teaspoon sugar1 1/2-2 tablespoons fish sauce1 cup basil leaves (about 20-24 leaves), torn1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest

Steps:

  • In a medium size saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16-18 minutes. Fluff with a fork. When the rice is about ready, heat a thin layer of oil, about 1 1/2 tablespoons, in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir fry until golden, about 3 minutes more. Transfer to a plate. Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chili pepper, ginger and garlic, stir fry until crisp-tender and the pineapple pieces are light golden at the edges, about 3 minutes. Stir in the kecap manis (or tamari and sugar) and fish sauce. Add the chicken and toss to coat. Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve the rice and garnish with the lime wedges and remaining basil. This is one of many "Yum-o!" recipes - it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

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