Chicken Thai Red Curry with Pineapple

Chicken Thai Red Curry was one of the first Thai dishes I ever made, so easy and simple it is a great midweek meal. Serve with Rice or Cauli Rice. It perfectly gives you the four Thai senses, sweetness from the pineapple, sharpness/sourness from the tamarind, chili gives it heat, and salty from the fish sauce.

Click here to purchase free range chicken

Chicken and Pineapple Thai Red Curry

A very easy and basic Thai classic. A great introduction to Thai food which covers the 4 pillars of Thai cuisine,
Prep Time15 mins
Active Time15 mins
Course: Main Course
Cuisine: Thai
Yield: 4

Materials

  • 1 tsp Tamarind Paste
  • 1 can Coconut Cream 400g
  • 2 tbsp Red Curry Paste if already spicy maybe 1 tbsp
  • 1 Chilli optional
  • 2 tbsp Fish Sauce
  • 500 g Chicken strips
  • 8 Cherry tomatoes halved
  • 1 Pineapple diced
  • 1 bunch Basil

Instructions

  • Season the chicken breasts with salt and pepper
  • Heat a pan to medium high (at least 24 cm), add the curry paste for a minute just to get it warm. Add the coconut cream and stir to mix
  • In another pan quickly fry the chicken breasts just to give it some colour, do not cook through. Remove to a bowl if you need to. Avoid cooking through as you risk drying it out.
  • Keep stirring the coconut cream, there should be no lumps left from the curry paste, this usually takes about 5 minutes to be fully mixed together
  • Add chilli (optional), tamarind paste, fish sauce and mix, bring to the boil then simmer for 6-8 minutes
  • Add the chicken strips and mix through, then the tomatoes and the pineapple. Simmer for another 3 minutes
  • Chop the basil and add two thirds of it to the pan and quickly mix.
  • Remove to a serving bowl and sprinkle the remaining basil as garnish

Notes

Make your own chicken strips
Unpack the chicken breasts. On a chopping board, carefully place one hand on top of a chicken breast and using a sharp knife in the other hand, slice the chicken breast in half, this will allow you top ‘open’ or ‘butterfly’ the breast. You basically double the quanity of your strips now. Roughly cut each piece into strips and season with salt and pepper.
NOTE: When handling poultry always wash your hands before and after handling.

Share:

Facebook
Twitter
Pinterest
LinkedIn

Leave a reply

Your email address will not be published. Required fields are marked

Recipe Rating




Most Popular

Categories

Related Posts

Duck breast with peaches

Duck Breast with Peaches

The idea of cooking with fruit can seem odd to some, but it is just the perfect companion with Duck. Duck breast is rich and luxurious and fruit cuts through the richness a bit and gives the dish…

cook beef cheeks

How to cook beef cheeks

An extremely underrated cut that automatically puts people off as one wonders how to cook it. This superb cut simply needs time… lots of time! Follow our basic rules of how to cook beef cheeks and discover something…

roasted mustard quail

Mustard Roasted Quails

Quails are slowly gaining popularity, especially as a chicken substitute. Many people are disillusioned with the state of chicken farming and are turning to quail which are generally farmed at small, boutique ethical farms. It also looks amazing…