I was talking to my sister the other day and she was telling me about some Thai food she had eaten recently. She was describing a pineapple curry that she absolutely loved.
It sounded amazing to me and I immediately started craving it. So I googled a bunch of recipes and tried to re-created the dish she had described.
I guess I will have to make it for her to taste test to see if I was successful, but in my opinion it was FANTASTIC‼
What you need,
2 boneless skinless chicken breasts cut into 1 inch pieces
1 tbsp. olive oil
Salt and Pepper
1 tbsp. freshly grated ginger
2 cloves garlic, minced
2 tbsp. red curry paste
½ cup chicken broth
1½ tbsp. fish sauce
1 tsp. sugar
½ tsp. ground turmeric
1 serrano chili pepper, sliced very thinly
1 cup fresh pineapple cut into 1 inch cubes
1 small can of bamboo shoots, sliced
1 cup coconut milk
Fresh basil for garnish
Coconut Rice for serving
In a large pan heat the olive oil over medium heat. Season the chicken with salt and pepper and add to the hot pan. Cook for 4-5 minutes until the chicken is browned and almost cooked through.
Add in the grated ginger and garlic and cook for 1 minute until fragrant.
Stir in the red curry paste then add the chicken broth, fish sauce, sugar and turmeric.
Let the mixture simmer for 3-4 minutes.
Add the chili pepper and bamboo shoots to the pan. Stir in the coconut milk and pineapple. Let the curry simmer gently for about 5 minutes until the pineapple is heated through.
Serve over a bed of coconut rice and garnish with a little fresh basil.
To make the coconut rice add 1 cup of coconut milk, 1 cup of water and 1 teaspoon of salt to a pot. Add in 1 cup of jasmine rice and bring to a boil. Reduce the heat to low and cook for 15 minutes until the rice is tender.
This curry was great! The sauce is creamy and spicy, but the pineapple cuts the heat nicely.
We really loved it!
Recipe adapted from All Recipes