Recipe for Thai Pineapple Red Curry

This Thai curry uses red paste, coconut milk, chicken pieces, and fresh pineapple cubes.

Ingredients

Base

• 30 milliliters vegetable oil
• 50 grams red curry paste
• 800 milliliters coconut milk

Meat

• 500 grams chicken breast, sliced
• 2 red bell peppers
• 30 milliliters fish sauce

Fruit

• 300 grams fresh pineapple, cubed
• 15 grams brown sugar
• 10 grams fresh basil

Preparation

Base

1. Heat the oil and fry the red curry paste for two minutes
2. Stir until fragrant and pour in the coconut milk and bring to simmer
3. This creates the creamy foundation for the entire curry dish

Cooking

1. Add the sliced chicken and cook for ten minutes until it is cooked
2. Stir in the pineapple cubes and bell pepper slices and cook for five minutes
3. The pineapple will release juice and sweeten the spicy curry sauce naturally

Finish

1. Season the curry with fish sauce and brown sugar to balance the heat
2. Stir in the fresh basil leaves just before removing the pot from heat
3. Serve the hot curry over a large bowl of steamed jasmine white rice

Tips

• Use fresh pineapple instead of canned for a much better texture and natural sweetness
• Adjust the amount of curry paste to control how spicy the final dish becomes
• Adding a splash of lime juice at the end provides a bright acidity