Sweet Sour Chicken Curry Hot Sour Sweet
Unleash a symphony of flavors with the Sweet Sour Chicken Curry Hot Sour Sweet, a vibrant dish that blends tangy pineapple chunks, creamy coconut milk, and aromatic red curry paste in perfect harmony. This quick and easy recipe features tender pieces of boneless chicken thighs simmered in a luscious sauce infused with garlic, ginger, and a hint of spice from optional red chili flakes. The addition of bell peppers brings a burst of color and crunch, while fish sauce, soy sauce, and rice vinegar create a perfectly balanced sweet-and-sour profile. Finished with fresh cilantro and served alongside fluffy jasmine rice and lime wedges, this Thai-inspired curry is a feast for the senses. Perfect for weeknight dinners or impressing guests, this dish is sure to steal the spotlight. Keywords: sweet sour chicken curry, Thai-inspired, coconut milk curry recipe, pineapple chicken curry, easy curry recipe.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 200 ml chicken broth
- 150 grams pineapple chunks (canned or fresh)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 0.5 teaspoon red chili flakes (optional)
- 2 bell peppers, sliced (any color)
- 2 tablespoons fresh cilantro, chopped
- 4 lime wedges (for serving)
- 4 servings steamed jasmine rice (for serving)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the red curry paste and stir well to coat the onions, garlic, and ginger evenly.
Pour in the coconut milk and chicken broth. Stir gently to combine.
Add the chicken pieces and let them simmer in the sauce for 10-12 minutes, stirring occasionally.
Mix in the pineapple chunks, fish sauce, soy sauce, brown sugar, and rice vinegar. Adjust the sweetness or tanginess to your taste by adding more sugar or vinegar if needed.
If you'd like more heat, sprinkle in the red chili flakes at this stage.
Add the sliced bell peppers and simmer for another 5-7 minutes until the peppers are tender but still slightly crisp and the chicken is cooked through.
Remove the skillet from heat and garnish the curry with freshly chopped cilantro.
Serve the Sweet Sour Chicken Curry Hot Sour Sweet hot with steamed jasmine rice and lime wedges on the side for a tangy finish.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 74.4 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2701 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
