Recipe by Sophie P. Stillwell
The title pretty much says it all! It's a lovely curry with just the right burst of sweetness from the pineapple. Obviously not a traditional/authentic curry, but fast and delicious none the less.
- 1⁄2 lb boneless chicken, uncooked, cut into approximate 1 inch cubes
- 4 ounces red curry paste (I use 1 can of Maesri paste, use less if you want less spiciness)
- 1 1⁄2 tablespoons peanut oil
- 1 (14 ounce) can coconut milk
- 1 (14 ounce) can chicken broth (I use broth paste, and mix it in the coconut milk can with water)
- 1 -2 tablespoon fish sauce (depends how salty you like it)
- 1 -2 tablespoon brown sugar or 1 -2 tablespoon palm sugar
- 1 cup unsalted cashews, divided
- 1 cup grape tomatoes
- 1 cup frozen pineapple chunks (or fresh, do NOT use canned)
- 1⁄4 cup sliced scallion
Directions See How It's Made
- Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.
- Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.
- Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.
- When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.
- I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.