Pineapple Coconut Chicken Curry

Recipe by Queenkungfu
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READY IN: 1hr
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
  • 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.
  • 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.
  • 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.
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