Thai Green Curry with Pineapple
- Ready In:
- 2 chicken breasts, sliced into strips
- 1 clove garlic, minced
- 3 shallots, minced
- 100 g green beans, trimmed and cut in half
- 1 (225 g) can bamboo shoots
- 1 red chile, trimmed and sliced
- 250 g fresh pineapple, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste
- 1 (400 ml) can coconut milk
- 1 stalk lemongrass, bruised
- 1 tablespoon fish sauce
- 1 lime
- 250 g basmati rice
- coarsely chopped coriander, to garnish
- 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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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">