Thai Green Curry with Pineapple

Recipe by Sackville
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
  • Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
  • Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
  • Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
  • Lower the heat and simmer gently for 25 minutes or until the meat is tender.
  • Add a squeeze of lime juice at the end.
  • While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
  • Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
  • Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
  • Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
  • Heat through and serve over rice, garnished with another sprinkle of coriander.
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