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Thai Curry : Pineapple Curry Chicken


  • 600ml thick coconut milk
  • 4 tablespoons red curry paste (as below)
  • 4 tablespoons oil
  • 200g chicken breast meat, cut into bite-size pieces
  • 250g pineapple, chopped
  • ½ tablespoon fish sauce
  • 1 tablespoon sugar
  • Some basil leaves

Red Curry Paste

  • 50g dried chilies, soaked
  • 40g lemon grass, sliced
  • 1 slice galangal
  • 1½ teaspoon kaffir lime rind
  • 2 tablespoons coriander powder
  • 40g shallots, chopped
  • 40g garlic, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper

Method for Cooking Pineapple Curry Chicken:

  1. To make Red Curry Paste: Place ingredients B into a blender and blend until a fine paste is formed. Remove and set aside.
  2. Mix 240ml coconut milk with curry paste and oil. Bring it to a boil.
  3. Add chicken, pineapple and the remaining coconut milk to gravy mixture. Stir well and cook over low heat for 10 minutes.
  4. Add fish sauce and sugar to taste.
  5. Serve in a bowl garnished with basil leaves.

Thai Curry

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Last Updated: 24/07/2011