in Recipes

Hawaiian strips in fine coconut cream

updated

Spread the love

Ingredients for 4 servings:

  • 200 g basmati
  • 500 g chicken fillet(s)
  • 3 spring onions
  • 1 gr. can/n pineapple pieces
  • 400 ml coconut milk
  • 2 tbsp oil
  • 1 tbsp curry paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the rice in boiling salted water according to the instructions. Cut the meat and spring onions into strips. Heat the oil and brown the meat. Stir in the spring onions and curry paste. Add 100 ml of pineapple juice and the coconut milk, and simmer for 3 minutes. Add as much pineapple as you like.

Facebook Comments

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.

Eggplant, cold or warm

Styrian apple tommerl