Red Curry Chicken and Pineapple with Rice

Thailand is definitely a destination on my bucket list. Curries are a little spicy and have such a wonderful flavor. Pair it with coconut milk and pineapple for a cooling effect.

Red Curry Chicken and Pineapple with Rice
Red Curry Paste
Here are the Ingredients:
  • 4 tablespoons tomato paste
  • 1 small onion, peeled and quartered
  • 1  3 inch piece ginger
  • 3 cloves garlic
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon shrimp paste
  • 1 tablespoon paprika
  • 2 tablespoons chilli powder
  • 1 heaping tablespoon coriander seeds, ground with mortar and pestle
  • 1-2 red chilies
  • 1/2 teaspoon turmeric
  • 1 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can thick or good-quality coconut milk
  • juice of 1/2 lime
Place all ingredients in a food processor. Process to form a paste. Add 1 more can coconut milk to the paste.
Here are the Ingredients:
  • 2 large chicken breasts, sliced into thin strips
  • 2 cups mixed frozen bell peppers, thawed
  • 1 can bamboo shoots, sliced thin
  • 1 10 oz can pineapple chunks, drained
  • 1 tablespoon peanut oil
  • 2 cups rice, cooked
Heat oil in a large skillet or wok over high heat. Add chicken and saute until browned. Lower heat to medium high and add bell pepper and saute for 2 minutes. Add the bamboo shoots and saute for two minutes. Add pineapple and red curry sauce and cook for 5 minutes. Pour over rice and serve.

3 Comments (+add yours?)

  1. Liz mcelduff
    Nov 03, 2011 @ 11:32:21

    A must make! Looks delicious!


  2. Healthy Way of Life
    Apr 03, 2012 @ 14:34:09

    Reblogged this on Smiley's Healthy Way of Life.


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