Name: Chicken and Pineapple Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 800 g (fillets) chicken thighs chopped; 500 g coconut milk; 1 tbs red Thai curry paste; 1/2 tsp fish sauce; 2 chicken stock cube; 1/2 pineapple chopped into pieces fresh; 3 kaffir lime leaf chopped

by Bronwyn Last updated on 07/09/2019

An authentic Thai curry that is equally as good, if not better, with prawns. - Bronwyn

Ingredients

800 g (fillets) chicken thighs chopped
500 g coconut milk
1 tbs red Thai curry paste
1/2 tsp fish sauce
2 chicken stock cube
1/2 pineapple chopped into pieces fresh
3 kaffir lime leaf chopped

Method

Step 1

Pour coconut milk into saucepan off heat.
Step 2

Add the curry paste and fish sauce, and stir through until almost dissolved.
Step 3

Place saucepan over low heat, add chicken stock cubes and stir until dissolved.
Step 4

Bring curry to boil on medium heat with lid on.
Step 5

Add chicken, cook on low-medium heat for 3 minutes.
Step 6

Add pineapple and kaffir lime leaves, and stir through.
Step 7

Simmer on low-medium heat for 15-20 minutes.
Step 8

Serve with jasmine rice.

Recipe Notes

from Australia’s Best Recipes team

Cubed chicken breast can be used instead of thigh fillets but reduce cooking time to 10 minutes to prevent drying out. If using prawns use green (uncooked) prawns and cook only until prawns are cooked through.