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Last Tuesday, September 16th, dining services coordinator Brent Hagel of Sunrise of West Hills, CA, competed against 4 other finalists in the 2014 Senior Eats ® Nutritional Challenge. The dish that had him stand out amongst 60 recipes submitted across the U.S. and Canada? Thai Curry Pineapple Chicken!
Cook the rice according to package instructions. Whisk together the oil and curry paste in a sauté pan over medium heat. Cook for 5 minutes, until aromas are released. Whisk half of the coconut milk into the curry mixture. Bring to a simmer. Reduce to low and set aside. Combine the chicken, fish sauce and remaining coconut milk. Heat a wok or sauté pan over high heat. Add the chicken mixture. Cook for 10 minutes. Add the peppers and onions to the chicken mixture. Cook for 5 minutes more, until internal temperature of the chicken reaches 165˚F for 15 seconds. Add the pineapple and heat through. Divide the rice evenly between serving plates. Spoon chicken and vegetables over rice. Spoon sauce over top. Garnish as desired. Serve immediately.