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Red chicken curry with cocktail tomatoes

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Ingredients for 4 servings:

  • 600 g chicken breast fillet(s)
  • 200 g cocktail tomatoes
  • 200 g pineapple pulp
  • 2 stalks of lemongrass
  • 1 tbsp oil, for frying
  • 1 tbsp curry paste, red
  • 400 ml coconut milk, unsweetened
  • 1 tbsp cane sugar
  • 3 tbsp fish sauce
  • 2 tbsp lime juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

quick to make and super tasty!

Wash the chicken, pat dry, and cut into 1 cm cubes. Wash the tomatoes and cut the pineapple into small pieces. Trim the lemongrass, remove tough leaves, wash, and chop very finely. Heat the oil in a wok or pan, stir in the curry paste, and fry. Pour in the coconut milk and bring to a boil over high heat. Add the lemongrass, sugar, fish sauce, and lime juice, and stir in. Add the meat and pineapple and simmer uncovered for about 5 minutes. Add the tomatoes and heat until hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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