Dinner

Pineapple Panang Curry with Jasmati Rice is for Dinner.

Pineapple Panang Curry with Jasmati Rice takes 10 minutes to prepare.

Pineapple Panang Curry with Jasmati Rice takes 20 minutes to cook.

Pineapple Panang Curry with Jasmati Rice makes 2 servings.

The ingredients for Pineapple Panang Curry with Jasmati Rice are:

1 cup (2/3 jar) Thai Kitchen Panang Curry Simmer Sauce
1 boneless skinless chicken breast, sliced in about 1/4 to 1/2 inch thick slices
3 canned pineapple rings, cut into bite-size pieces (in retrospect, pineapple chunks would be better)
1.5 cups sliced bell peppers (I used frozen Safeway Pepper Strips)
1/4 cup chopped green onions
1 tsp red pepper flakes (optional)
3/4 cup (dry) Jasmati rice, cooked

Here is how you make Pineapple Panang Curry with Jasmati Rice:

Pour the sauce into a saucepan and bring to a boil on medium-high heat.Put chicken slices in the heated sauce and simmer until half cooked. Add pineapple, peppers, onions, and red pepper flakes (optional), and continue to simmer until chicken is fully cooked. Serve over cooked Jasmati rice (if you put the rice in after you add the chicken, the rice will be ready just in time to serve).Number of Servings: 2Recipe submitted by SparkPeople user SHIMMERINGFADES.

The nutritional information for Pineapple Panang Curry with Jasmati Rice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 509.4

• Total Fat: 7.5 g
• Cholesterol: 68.4 mg
• Sodium: 983.3 mg
• Total Carbs: 71.9 g
• Dietary Fiber: 0.7 g
• Protein: 31.7 g

Pineapple Panang Curry with Jasmati Rice is Asian cuisine.

The dietary needs meet for Pineapple Panang Curry with Jasmati Rice is Low Fat