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Spicy chicken fillets with Hawaiian salsa

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Ingredients for 4 servings:

  • 4 chicken breast fillets
  • 1 tbsp curry paste (hot)
  • 150 ml coconut milk
  • 150 g pineapple
  • ½ cucumber(s)
  • 1 clove(s) garlic
  • 1 small onion(s)
  • 2 tsp ginger paste
  • 1 tsp mint, freshly chopped
  • 4 tsp coriander leaves, freshly chopped or dried
  • 2 lemons, squeezed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and dice the cucumber, dice the pineapple, finely grate the garlic clove, and finely chop the onion. Gently mix with the mint, coriander, and lemon juice to make a salsa and let it marinate in the refrigerator. Brush the chicken breast fillets with the paste and fry in a pan. Then add the coconut milk and cook over medium heat until reduced. Serve the cooked meat with the salsa and serve immediately. Serve with baked sweet potatoes, naan bread, and a crisp green salad (not acidic, with a neutral dressing), along with a good white wine.

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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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