Chicken & Pineapple Red Curry
Ingredients
- 1 tbsp peanut oil
- 1 brown onion finely chopped
- 4 skinless chicken thigh fillets cut into chunks
- 2 Tbsp Thai red curry
- 270 ml tin coconut milk
- 250 mls chicken stock
- 2 tbsps fish sauce
- 2 TBSP brown sugar
- 1/4 fresh pineapple peeled, cored, roughly chopped
- 2 tbsp lime juice
Instructions
- Heat wok over a high heat. Add peanut oil. Add onion. Stir-fry for 3 mins or until softened. Add chicken. Stir fry for 3 mins, or until browned & cooked. Add curry paste. Cook for 1 min or until fragrant.
- Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer for 5-7 mins or until sauce thickens and chicken is cooked. Add fish sauce, brown sugar and pineapple. Simmer for 2 mins or until heated through. Spoon curry into bowls and you can garnish with fried shallots and fresh coriander. Serve with rice.
