Thai-Style Chicken Curry

Name: Thai-Style Chicken Curry
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces; 1 (14- to 15-ounce) can Thai coconut soup (Tom Kha or Tom Kha Kai); 1 tablespoon Thai green-curry paste; 3/4 pounds fresh pineapple chunks (about 2 cups); 1 (15-ounce) can straw mushrooms, rinsed and drained; Accompaniment: rice; Garnish: cilantro sprigs

8 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces
1 (14- to 15-ounce) can Thai coconut soup (Tom Kha or Tom Kha Kai)
1 tablespoon Thai green-curry paste
3/4 pounds fresh pineapple chunks (about 2 cups)
1 (15-ounce) can straw mushrooms, rinsed and drained
Accompaniment: rice
Garnish: cilantro sprigs

Directions

1

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
2

Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
3

Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.