Pineapple Curry Recipe
Choice of meat in homemade red chili paste curry with coconut milk, pineapple chunks, bell peppers, and kaffir leaves.
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Ingredients
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Protein
Curry Base
Vegetables
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Dice the chicken breast into bite-sized pieces and peel and devein the shrimp. Slice the bell peppers and onion, and mince the garlic and ginger. If using fresh pineapple, cut it into chunks.
Cooking
- 2
- 3
Add the Protein
Add the diced chicken breast (or shrimp) to the pot. Cook, stirring frequently, until the chicken is browned on all sides, about 5-7 minutes.
- 4
Incorporate the Curry Paste
Stir in the red chili paste, ensuring the chicken is well coated. Cook for another 2-3 minutes.
- 5
Add Coconut Milk and Seasonings
Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine. Add the kaffir lime leaves and bring the mixture to a simmer.
- 6
Add Vegetables
Add the pineapple chunks and sliced bell peppers to the pot. Stir well and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to soften.
Serving
- 7
Garnish and Serve
Remove the kaffir lime leaves from the curry. Serve the pineapple curry hot, garnished with fresh cilantro and lime wedges on the side.