08/11/2024
Red Chicken Curry with Cashews and Pineapple
My version of a Thai style chicken curry with a few added extras!
Serves:
4-6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 1 tablespoon grated ginger, optional
- 1 tablespoon Thai red curry paste*
- 1 kg boneless chicken thighs, each cut into 4 pieces
- 2 potatoes, peeled and cut into 2cm chunks
- 2 carrots, peeled and sliced
- 500g pumpkin, peeled and cut into chunks
- 1 x 400ml can coconut milk
- 1 x 270ml can coconut cream
- 2 tablespoons fish sauce
- 1/4 cup lime or lemon juice
- 1 tablespoon grated palm sugar or brown sugar
- few kaffir lime leaves, shredded, optional
- 1/2 bunch coriander and stalks
- 1/2 cup pineapple pieces
- 1/2 cup roasted unsalted cashews
- crispy shallots, for garnish, optional
Method
- Heat oil in a wok and stir fry onion, ginger and curry paste until onion has softened. Add chicken and stir fry until lightly browned.
- Add vegetables, coconut milk and cream, fish sauce, lime juice, palm sugar and kaffir lime leaves and bring to the boil. Reduce heat and simmer for 20 minutes until potato is tender.
- Reserve some coriander leaves for garnish, chop the rest of the coriander and stalks and stir into the curry. Season to taste with extra fish sauce,, lime or sugar as required.
- Stir in pineapple and serve sprinkled with cashews, coriander leaves and crispy shallots. Serve with steamed basmati or jasmine rice*.
Tips
- TO COOK RICE: Combine 1 cup basmati or jasmine rice with 1 1/2 cups water in a saucepan and simmer covered for 10 minutes. Turn off the heat, don not remove the lid, and allow to stand covered for a further 10 minutes. Fluff with a fork and serve.
- STYLING Portion a spoonful of rice on one side of the bowl and spoon the curry on the other, before garnishing with cashews, coriander and cirspy shallots.
- DRINK Pale ale or Coconut juice on ice
- * This makes a mild curry. Add 1 1/2 tablespoons for medium, 2 tablespoons for hot.
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