Curry: Curry Chicken with fresh Pineapple

Ingredients for 4 people

10 oz skinless, boneless chicken breast

2 cups unsweetened coconut milk

3 tbsp re curry paste

2 kaffir lime leaves, deveined

2 tbsp fish sauce

1 tsp sugar

1 average pineapple, cut into 1/2-inch chunks

2 1/2 cup freshly steamed rice

Strips of red pepper

Preparation

Slice the chicken into 1/4 –inch thick, 2-inch long and about 1-inch wide strips and set aside.

Heat 1 cup of coconut milk in a wok on high heat until it boils.  Add red curry and stir fry to dissolve for 1 to 2 minutes.  Add lime leaves and fish sauce and stir briefly.  Add chicken and sugar, and stir-fry for 2 minutes until the chicken is springy and turns white.  Add pineapple and stir fry for 2 minutes.  Add remaining coconut  milk and stir for 2 to 3 minutes until oil rises to the surface.

Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.

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