Red curry with pineapple

Ingredients for 4 servings:

• 600 g chicken breasts, cut into 2cmX2cm cubes
• 300 g pineapple, cut into small cubes
• 3 tbsp curry paste, red, from the Asian store
• 300 ml coconut milk, from the Asian store
• 3 tbsp fish sauce
• 2 tsp cane sugar (better 2 tsp palm sugar from the Asian store)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gaeng Khua sup Pa Rod

Coconut milk – cans from Asian stores, otherwise boil 500g of coconut flakes for baking with 0.5L of milk for about 20 minutes, then strain. Bring to a boil and mix with the red curry paste. Then add the chicken breast and pineapple cubes. When the meat is cooked, season with fish sauce for about 5 minutes. If you can get palm sugar, add 2 teaspoons to taste. Alternatively, this recipe can also be made with fresh shrimp instead of chicken. To do this, peel the shrimp, leaving only the tails on, cut a cut along the back, remove the black intestinal strand, and otherwise treat the chicken as you would the chicken. If you don’t like it too spicy, you might first add just 2 tablespoons of curry paste to the boiling coconut milk and then season with another tablespoon. Serve with steamed rice. As a vegetable, add raw, washed soybean or mung bean sprouts. They taste particularly good when left in cold water until serving. The yellowish shoot tips should be removed.