1. In a large non-stick skillet, heat oil over medium-high heat. 2. Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes. 3. Remove to a plate. 4. Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened. 5. Add curry paste and cook stirring for 1 minute. 6. Add the chicken stock and bay leaf and bring to a boil. 7. Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken. 8. Simmer about 5 minutes, or until chicken is no longer pink inside. 9. Add pineapple and stir to combine. 10. In a small bowl, whisk together cornstarch and water. 11. Add to the pan stir for one minute or until thickened slightly. 12. Sprinkle with coriander leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
