Monday, 31 August 2015

A pineapple variation

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010

This is variation of Golden Circle's Thai Prawn and Pineapple Curry - Pineapple Princess Ann swapped prawns for lightly fried chicken pieces and created a delicious meal for the Pineapple Princess Anne and Les.

Thai Chicken and Pineapple Curry

2 tbsp Thai red curry paste; 400ml can coconut milk; 3 kaffir lime leaves, torn; 1 tbsp grated palm sugar; 1 tbsp fish sauce; 150g green beans, trimmed and cut into thirds; chicken pieces; 440g can Golden Circle Pineapple Pieces in Juice, drained; 8 cherry tomatoes, halved; steamed Jasmine rice, to serve; basil leaves to garnish, optional

1. Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.

2. Add green beans and cook for 2 minutes. Stir in the chicken, pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the chicken are cooked through.

3. Remove lime leaves and transfer curry to serving bowls. Serve with rice and garnish with basil leaves if desired.

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