Anna`s Fruity Chicken Curry Thai

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Roughly dice the meat, peel the carrot and cut into sticks. Cut the spring onions into rolls, finely chop the ginger, drain the pineapple and cut into large cubes.
Sear the meat cubes in a little oil, deglaze with the sherry and let reduce. Add coconut milk, curry paste, ginger, sambal olek and fish sauce, season to taste and, if necessary, season with fish sauce or sambal. I use my own homemade curry paste (the recipe is in my profile), but it is certainly also possible with bought curry paste from the Asian store.
Allow to thicken a little uncovered over medium heat for about 5 minutes. Add the carrots, simmer for another 5 minutes, then add the spring onions and serve after another two minutes of cooking.
We also eat my pan-naan (even if it`s not Thai), the recipe can be found in my profile. Rice works just as well.
The food also tastes delicious with peaches, mangoes or bananas instead of pineapples.

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