A recipe from Sophie Grigson’s “Herbs” 1999.
Ingredients
- 3 tbsps vegetable oil
- 1 red onion thinly sliced
- 3 tbsps Thai red curry paste
- 4 kaffir lime leaves fresh or dried
- 3 skinned chicken breasts ( or 6 boned skinned thighs) cut into 3/4" pieces
- 7 fl oz coconut cream
- 1-2 tbsps thai fish sauce
- juice of a lime to taste
- 12 oz peeled and cored pineapple cut into 1/2 " cubes
- 2 tbsps roughly chopped coriander
Servings:
Instructions
- Heat the oil in a large frying pan until very hot. Add the onion and fry briskly until lightly browned. Remove and drain off most of the oil.
- Add the curry paste and lime leaves to the pan. Stir over a moderate heat for 2 minutes then add the chicken. Stir and cook for about 2 minutes.
- Return the onions to the pan with all the remaining ingredients except the pineapple and coriander. Add barely enough water to cover then simmer, uncovered, for 10 minutes.
- Add the pineapple and simmer for 2-3 minutes. Check seasoning, adding more fish sauce as needed.
- Scatter with coriander and serve with thai fragrant rice.
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