Monday, 17 September 2012

Red Curry Chicken with Pineapple and Ginger

I swear you will never need to order Thai takeaway again - and you can have this amazing dish on the table in less than 20 minutes. This is my new and improved version of Red Curry with Pineapple and Ginger only this time I've used chicken. For a delicious vegetarian variation, substitute the meat with tofu.

1 x 165ml can of coconut milk
3 tablespoons Red Curry Paste
15g ginger, peeled and julienned
500g chicken thigh fillets, cut into strips
1 tablespoon palm sugar, shredded
2 tablespoons fish sauce
1 x 270ml can of coconut milk, extra
280g fresh pineapple chunks
1 cup Thai basil
3 kaffir lime leaves, stems removed and finely shredded
coriander leaves, to garnish

  1. Place the small tin of coconut milk, red curry paste and ginger into the TM bowl and cook for 4 minutes/varoma/reverse + speed 1, MC off.
  2. Insert Butterfly, then add the chicken, palm sugar and fish sauce and cook for 5 minutes/varoma/reverse + soft speed, MC off.
  3. Add the 2nd tin of coconut milk to the TM bowl and cook for a further 5 minutes/varoma/reverse + soft speed.
  4. Add pineapple and simmer for 1 minute/varoma/reverse + soft speed.
  5. Pour into serving bowl (or Thermoserver) and stir through the Thai basil.
  6. Garnish with kaffir lime leaves and coriander and serve with steamed jasmine rice.
Serves 4

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