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Spicy Thai Curry Soup with Bell Peppers and Pineapple Recipe

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This recipe for Spicy Thai Curry Soup with Bell Peppers and Pineapple is from The Grundhauser Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1½ tbsp. Taste of Thai red curry paste (+/- to taste)
1-1½ tbsp. Taste of Thai panang curry paste (+/- to taste)
1 can coconut milk (you can use lite if you don't mind sacrificing some creaminess)
¼ cup soy creamer or So Delicious Original Coconut Milk (optional)
10 oz. or 6 boneless, skinless chicken tenderloins, fat trimmed and chopped into bite-size pieces
1 small or ½ very large red bell pepper, sliced into 2-inch pieces
1 small can crushed pineapple (with juice drained)
2-3 tsp. brown sugar
1 tsp. salt (more to taste)
Jasmine rice to serve (optional)
Directions:
Directions:
Put the curry pastes into a medium-sized pot and heat over medium heat for about 30-60 seconds. Add the entire can of coconut milk and soy creamer and stir to mix with the curry paste. Bring to a boil, then add the chicken. Stir, then cover and simmer for at least 10-15 minutes until the chicken is cooked through.

After the first 10 minutes, add the chopped bell pepper. Wait another 5 minutes, then add the drained crushed pineapple. Stir well, and simmer uncovered for another 5-10 minutes. Add the brown sugar and salt to taste. When the soup is the thickness you desire, remove from heat and serve immediately. Serve with Jasmine rice or on its own as a soup.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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