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Chicken curry with pineapple

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Ingredients for 4 servings:

  • 400 g chicken breasts
  • 1 tsp chili paste
  • 600 ml coconut milk
  • 300 g pineapple, diced
  • 1 tbsp sugar, brown, alternatively white
  • 1 tbsp fish sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Gang Ped Gai Sapparot

Cut the chicken into strips and drain the pineapple. Bring half a can of coconut milk to a boil in a saucepan and stir in the chili paste. Add the chicken and fry briefly in the coconut-chili milk. Add the pineapple, sugar, fish sauce, and the remaining coconut milk and stir everything together. Let the curry simmer for at least 15 minutes. Tip: Garnish the dish with spring onions and serve with rice.

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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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