CURRY CHICKEN WITH FRESH PINEAPPLE

CURRY CHICKEN WITH FRESH PINEAPPLE image

Categories Chicken

Yield 4 servings

Number Of Ingredients 9

10 oz skinless, boneless chicken breast
2 cups unsweetened coconut milk
2 tbsp red curry paste
2 lime leaces, torn into thirds
2 tbsp fish sauce
1 tsp sugar
1 average pineapple, cut into 1/2 inch chunks
Strips of red pepper
2.5 cups freshly steamed rice

Steps:

1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long, and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve. 2. Heat 1 cup of coconut milk in a wok (or large frying pan) on high heat until it boils. Add red curry and stir-fry to dissolve for 1-2 minutes. Add lime leaves and fish sauce and stir briefly. Immediately add reserved chicken and sugar and stir-fry for 2 minutes, until the chicken in springy. Add pineapple and stir-fry for 2 minutes. Add remaining coconut milk and stir-cook for 2-3 minutes, until oil rises to the surface. 3.Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.