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,
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.