Summary

Ingredients

• 350 g chicken breasts
• 1 can pineapple, (drained weight 240g)
• 1 bunch spring onion (s)
• 1 large carrot
• 3 cm ginger, fresh
• 300 ml sherry
• 400 ml coconut milk
• 2 teaspoons sambal oelek, (more or less depending on your taste)
• 2 tablespoon curry paste, yellow (more or less depending on your taste)
• 2 tablespoon fish sauce
• Oil, for frying

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. The food also tastes delicious with peaches, mangoes or bananas instead of pineapples.