Red Curry Chicken With Cashews, Pineapple, & Tomatoes

Submitted 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."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

1. Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.
2. 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.
3. 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.
4. 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.
5. I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.