Friday, November 6, 2009
Thai Pineapple Chicken Curry
The first time I went to a thai restaurant on a visit to California, it was love at first bite. I started with a wonderful coconut lemongrass soup and dove into my first taste of spicy, peanuty Pad Thai, and haven't stopped craving thai food since. But I'm still learning and trying out many of the dishes. My friend, Carolyn Purcell, encouraged me to try the Pineapple Curry, which is nothing like the Indian curries I'm not crazy about. I fell in love, again. I've since had it two more times and made my own version tonight. Red curry paste is made of ground chilis, garlic, lemongrass, salt and kefir lime and you can buy a little jar of it on the aisle of almost any oriental aisle at major grocery stores. Coconut milk is also very easy to find on the oriental food aisle. It's a sweet/ savory dish.
1 to 1 1/2 T. red curry paste
1(13.5 ounce) cans coconut milk
3 skinless, boneless chicken breast halves - cut into thin strips
salt or fish sauce or soy sauce to taste
1/4 cup sugar
1/2 small onion, chopped
1 firmly cooked sweet potato, peeled and diced
(optional green and red pepper slices)
1 cup pineapple tidbits, drained
(Jasmine Rice cooked to make about 4 cups)
Saute thinly sliced chicken in wok or big skillet, along with onion, sweet potato and red/green pepper (if you like) season with a little salt or fish sauce or soy sauce. In a bowl, whisk together curry paste, sugar and 1 can coconut milk. Pour over chicken and vegies and cook until sauce is hot and bubbly. Check seasonings to taste.
3. Remove from heat, and stir in pineapple. Serve in bowls over the cooked rice. You can add a slice of lime for garnish and extra zip if you like.
I like to use a spoon to get every drop of the sauce.