Thai Chicken Curry with Pineapple Recipe

Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce brown sugar and 1 cup chicken stock.

Place 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.