Thai Chicken Curry with Pineapple

Ingredients

• 1 tablespoon brown sugar packed
• 13.5 ounce coconut milk canned
• 0.5 cup carrots chopped
• 1 cup chicken stock see 
• 2 tablespoons chicken stock see 
• 4  chicken thighs cut into bite size pieces
• 1 tablespoon cornstarch 
• 1 teaspoon curry paste 
• 2 teaspoons curry powder 
• 2 tablespoons fish sauce 
• 0.5 cup bell pepper green chopped
• 0.5 cup peas frozen
• 0.8 cup pineapple fresh chopped

Equipment

• sauce pan
• whisk

Directions

1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes.
2. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
3. 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.
4. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry.
5. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.