Red Curry with Pineapple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breasts, cut into 2cmX2cm cubes
- 300 g pineapple, cut into small cubes
- 3 tablespoon curry paste, red, from the Asia shop
- 300 ml coconut milk, from the Asian store
- 3 tablespoon fish sauce
- 2 teaspoons cane sugar (better palm sugar from the Asian shop)
Print Recipe
Pin Recipe Instructions
- Coconut milk - cans from the Asian shop, otherwise 500 g coconut flakes for baking with 0.5 l milk for about 20 minutes, then sieve - bring to the boil, mix with the red curry paste. Then add the chicken breast and pineapple cubes. When the meat is done, season with fish sauce for about 5 minutes. If you get palm sugar, add 2 teaspoons to taste.
- Alternatively, this recipe can also be prepared with fresh shrimp full of chicken. To do this, peel the shrimp, only the tail stays on, cut into the back, remove the black intestinal cord, and otherwise treat it like the chicken.
- If you don`t like it that spicy, you might just add 2 tablespoons of curry paste to the boiling coconut milk and then add another tablespoon.
- Steamed rice is served with it. Washed raw soy or mung bean sprouts as a vegetable. They taste particularly good when they lie in cold water until serving. The yellowish shoot tips should be removed.
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