Pineapple Coconut Chicken Curry Recipe

Name: Pineapple Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cut up chicken; 1 cup fresh pineapple chunk; 1/2 cup pea aubergines or 1/2 cup berry brinjals; 3 -4 kaffir lime leaves, torn; 4 tablespoons red curry paste; 1 cup thick coconut milk; 1 1/2 cups thin coconut milk; 1 tablespoon fish sauce; 1 tablespoon sugar; 2 -3 tablespoons lime juice; 1 teaspoon instant chicken bouillon granules; 30 g dried red chilies, soaked; 25 g thinly sliced lemongrass; 1 slice galangal (thick slice); 1 teaspoon sliced kaffir lime zest; 1 1/2 tablespoons sliced coriander; 1 teaspoon coriander powder; 25 g chopped shallots; 25 g chopped garlic; 1/4 teaspoon pepper

Servings: persons

1 lb cut up chicken
1 cup fresh pineapple chunk
1/2 cup pea aubergines or 1/2 cup berry brinjals
3 -4 kaffir lime leaves, torn
4 tablespoons red curry paste
1 cup thick coconut milk
1 1/2 cups thin coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
2 -3 tablespoons lime juice
1 teaspoon instant chicken bouillon granules
30 g dried red chilies, soaked
25 g thinly sliced lemongrass
1 slice galangal (thick slice)
1 teaspoon sliced kaffir lime zest
1 1/2 tablespoons sliced coriander
1 teaspoon coriander powder
25 g chopped shallots
25 g chopped garlic
1/4 teaspoon pepper

1
Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
2
Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-11/2 minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
3
Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
4
Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb cut up chicken, 1 cup fresh pineapple chunk, 1/2 cup pea aubergines or 1/2 cup berry brinjals, 3 -4 kaffir lime leaves, torn, and more.

Yes, Pineapple Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Coconut Chicken Curry

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