Chicken and Pineapple Curry Recipes

Ingredients :

5

3

3

5 cm

1

2 tablespoons

700 g

2 tablespoons

2 x 400 ml

2 teaspoons

2 tablespoons

4

1

shallots, chopped

large fresh red chilies, cored, seeded and chopped

cloves garlic, crushed

piece galangal, chopped

stalk lemon grass, chopped

vegetable oil

boneless, skinless chicken breast cut into strips

light brown sugar

cans coconut milk

tamarind paste

fish sauce

kaffir lime leaves

small pineapple, about 450 g, thinly sliced

grated zest and juice 1 lime or to taste

small handful coriander leaves, chopped

1. Put shallots, chilies, garlic, galangal and lemon grass in a small blender.

2. Mix to a paste; add 1 tablespoon of the oil, if necessary.

3. In a wok or sauté pan, heat remaining oil.

4. Add chicken and stir fry until just turning pale golden brown.

5. Remove and set aside.

6. Stir chili paste into pan and stir fry for 3-4 minutes until fragrant.

7. Stir in sugar, coconut milk, tamarind, fish sauce and kaffir lime leaves.

8. Bring to the boil, and boil for 4-5 minutes until reduced by half and lightly thickened.

9. Return chicken to pan.

10. Add pineapple and simmer for 3-4 minutes until chicken juices run clear.

11. Add lime zest and lime juice to taste.

12. Stir in coriander.

Serves 6

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