John Myers
Thai Curry with Chicken and Pineapple
The perfect thai curry with chicken and pineapple recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 400 ml Coconut milk
- 50 g Red curry paste
- 0,5 fresh Pineapple
- 1 branch Curry herb
- 1 tbsp Fish sauce
- 1 tbsp Palm sugar
- 4 Kaffir lime leaves
- 1 bunch Coriander, roughly chopped
- 1 Lemon, the juice
- Cut the chicken breast into bite-sized pieces and dice the fresh pineapple. Sweat approx. 5 – 6 tablespoons of the coconut milk with the curry paste in a pan for approx. 4 minutes while stirring, then add the chicken and let it fry briefly.
- Then add the pineapple, palm sugar, fish sauce, kaffir lime leaves and curry herb and briefly fold in and then deglaze with the remaining coconut milk and simmer on a low flame for about 7-8 minutes.
- Then add lemon juice to taste and fold in the coriander and serve. With us there was fragrant rice.
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