Pineapple Coconut Chicken Curry

Submitted by Queenkungfu

"I found this on an Indian site--sounds delish. Very layered."

 

• Ready In: 1hr
• Ingredients: 20
• Serves: 3

ingredients

• 1 lb cut up chicken
• 1 cup fresh pineapple chunk
• 1⁄2 cup pea aubergines or 1/2 cup berry brinjals
• 3 -4 kaffir lime leaves, torn
• 4 tablespoons red curry paste
• 1 cup thick coconut milk
• 1 1⁄2 cups thin coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 -3 tablespoons lime juice
• 1 teaspoon instant chicken bouillon granules
• 30 g dried red chilies, soaked
• 25 g thinly sliced lemongrass
• 1 slice galangal (thick slice)
• 1 teaspoon sliced kaffir lime zest
• 1 1⁄2 tablespoons sliced coriander
• 1 teaspoon coriander powder
• 25 g chopped shallots
• 25 g chopped garlic
• 1⁄4 teaspoon pepper

directions

1. Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
2. Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-1½ minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
3. Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
4. Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.

Reviews

[Mr. D]

Although I was missing a couple ingredients (Lime leaves, galangal) I found the favors superb! I do like adding a little more liquids because I like reducing the sauce. NICE Recipe!