in answer to the question why she had too many children,
2 tbsp vegetable oil
1 medium onion, cut in chunks
1 3-inch piece of ginger, peeled and sliced
2 lbs. Skinless/Boneless Chicken thighs, cut in 1 1/2 chunks
1 cup chicken stock or 1 cup of the pineapple juice (if using the canned pineapple)
2 cups fresh coconut milk or 1 can 15 oz. coconut milk
2 tbsp. curry powder
2 tbsp fish sauce
1 1/2 cup pineapple, chunks (canned or fresh)
6 small yellow potatoes, cut in chunks
1 green pepper, cut in strips
1 red pepper, cut in strips
3 thai chili peppers, thinly sliced
Salt and freshly ground pepper to taste
Cilantro or flat-leaf parsley, garnish
- In a large heavy-bottom pan, over medium heat, add oil.
- When oil is hot, add chicken, brown each side for about 3-4 minutes.
- Remove chicken and set aside.
- In the same pan, add onion and sauté until soft, add ginger and continue to sauté for about a minute.
- Add water or pineapple juice, fish sauce, pineapple chunks and potatoes.
- Add back the browned chicken.
- Bring liquid to a boil, then stir in coconut milk and curry powder.
- Season with salt and pepper to taste. Bring to a boil.
- Cover, simmer in medium-low heat for 15 minutes.
- Uncover pan, add all green/red peppers & thai chili peppers, cook for another 10 mins., or until chicken is completely tender.
- Remove from heat, serve over rice. Garnish with cilantro or flat-leaf parsley.
- You can use water if chicken broth is not available.
- You can add less thai pepper to suit your taste.
- Jalapeno can be use if thai papper is not available.
- Take out seeds from thai chili peppers if you don't like it too spicy. Use gloves when you do so.
- Chicken Breast is definitely a healthier substitute for the thighs but it has less flavor.
- I use chicken drumettes sometimes instead of thighs, the kids enjoy it.
- My mom adds more salt to her dish but I am fine with the 2 tbsp fish sauce. Season to taste.