Wednesday, August 26, 2009

Thai Pineapple Chicken Curry

This was my first attempt at Thai cooking, heavily inspired by this AllRecipes entry. I had a similar red curry at a restaurant a few weeks ago, and this did indeed satisfy my craving in my very own kitchen. The dish was very simple to make, but did require a stack of ingredients not normally found in my pantry. I am now set up for jasmine rice, fish sauce, and curry paste.

Thai Pineapple Chicken Curry
(Serves 4)

1 1/2 cups jasmine rice
3 cups water

1 can coconut milk
1-2 tbsp red curry paste (adjust to your desired heat)
1 1/2 tbsp fish sauce
2 tbsp sugar
1 chicken breast, sliced (add another if you prefer this meaty)
1 can bamboo shoots, drained
1 red or green bell pepper, julienned
1 small onion, chopped
1/2 cup pineapple
1 tbsp cornstarch mixed into 1/4 cup pineapple juice or water

1. Cook the rice by the method of your choice (stovetop, rice cooker, or microwave).
2. Meanwhile, mix coconut milk, curry paste, fish sauce, and sugar in a wok. Add bamboo shoots and chicken and simmer over medium heat until chicken is cooked through, about 8 minutes.
3. Add the other vegetables. Simmer until onion is cooked to your liking, about 5-10 minutes.
4. Add cornstarch slurry while mixing. Bring to boil to thicken. Add pineapple.
5. Serve over rice!

I quite enjoyed this, but it has everything my husband hates: peppers, onions, and coconut. I portioned it into sandwich-sized containers to eat myself when I want a quick lunch. It's a homemade TV dinner. :) This recipe was also very hands-off, and would fit in well to a Once a Month cooking marathon if your house likes thai curry.

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