THAI CHICKEN CURRY WITH PINEAPPLE

Yield: Makes 4 servings.
Ingredients: 4 boneless, skinless chicken breasts, cut into bite-size pieces; 4 tbsp. oil for cooking; 1 clove garlic, minced; 2 tbsp. red curry paste; 1 small tomato, seeded and diced; 2 cups canned unsweetened coconut milk; 1 cup pineapple chunks, fresh or canned; 4 tbsp. fish sauce (or soy sauce); 2-4 tbsp. Sriracha sauce, or other chili-garlic sauce (depending on how spicy you like it); 2 tsp. sugar; juice of 1/2 lime, or more to taste; 1 bunch fresh basil, roughly chopped (about 1/2 cup); Accompaniment: steamed jasmine rice; 2 cups rice; 2 cups water; salt to taste

I love this recipe because it is delicious, quick and very adaptable. Try using shrimp instead of chicken, or mango instead of pineapple. Swapping the fresh basil for cilantro gives the curry an entirely new flavour. Add julienned red or green pepper for a change. A couple of tablespoons of peanut butter added to the sauce is also nice. Use whatever is in your pantry - it's always good! This recipe makes a lot of sauce, so make sure you serve it with plenty of rice.

September 21, 2005

Recipe information

Yield
Makes 4 servings.

Ingredients

4 boneless, skinless chicken breasts, cut into bite-size pieces

4 tbsp. oil for cooking

1 clove garlic, minced

2 tbsp. red curry paste

1 small tomato, seeded and diced

2 cups canned unsweetened coconut milk

1 cup pineapple chunks, fresh or canned

4 tbsp. fish sauce (or soy sauce)

2-4 tbsp. Sriracha sauce, or other chili-garlic sauce (depending on how spicy you like it)

2 tsp. sugar

juice of 1/2 lime, or more to taste

1 bunch fresh basil, roughly chopped (about 1/2 cup)

Accompaniment: steamed jasmine rice

2 cups rice

2 cups water

salt to taste

Preparation

For the rice: Wash rice in cold water until water runs clear. Drain in a sieve. Bring water, rice and salt to boil in a large saucepan. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Remove from heat and fluff before serving.
For the curry: Heat 2 tbsp. oil in a wok or large saucepan over medium heat. Add garlic and fry briefly. Add the chicken and stir-fry until chicken is opaque but still tender. Remove from wok and set aside.
If needed, add remaining 2 tbsp. of oil to wok. Add curry paste and fry briefly to develop the flavours. Add the rest of the ingredients, except the fresh herbs, and bring to a boil. Add chicken back into wok, and heat through.
Taste to adjust seasonings. There should be a nice balance between salty, sweet, sour and spicy.
Just before serving, add fresh herbs and stir through. Serve with plenty of rice.

TagsThai Southeast Asian Asian Chicken Poultry Stir-Fry Quick & Easy

Recipe information

Ingredients

Preparation

Recipe notes