Ingredients
-
1
-
1
-
1/2
-
3 - 4
-
4
-
1
-
1 1/2
-
1
-
1
-
2 - 3
-
-
-
-
-
Directions
Pineapple Coconut Chicken Curry,I found this on an Indian site–sounds delish. Very layered.,Although I was missing a couple ingredients (Lime leaves, galangal) I found the favors superb! I do like adding a little more liquids because I like reducing the sauce. NICE Recipe!,I found this on an Indian site–sounds delish. Very layered.
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Steps
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1
Done
|
Combine Red Curry Paste Ingredients (a) in a Blender and Puree With a Little Water Until You Get a Paste. Remove and Set Aside. |
|
2
Done
|
Simmer Thick Coconut Milk in a Saucepan or Heavy-Based Wok Over Medium Low Heat For 1-1 Minutes. Work in 4-5 Tablespoons of the Red Curry Paste and Continue to Fry Over Low Heat For About 5-6 Minutes or Until Fragrant and the Oil Rises. |
|
3
Done
|
Add the Chicken and the Thin Coconut Milk. Bring to a Low Simmering Boil Until Meat Is Tender and the Coconut Cream Is Rather Oily. |
|
4
Done
|
Put in Pineapple Cubes and Seasoning. Cook For an Extra 1-2 Minutes. Add Pea Aubergines, Kaffir Lime Leaves and Cover the Saucepan For 30-40 Seconds. Check the Seasoning Before Serving. the Curry Should Taste Sweet, Sour and Salty With a Distinctive Fragrance from the Kaffir Lime Leaves. |
