Sunday, January 24, 2016

Thai pineapple curry

Hey guys,
          It's been raining non stop for the past couple of days here, and it started to snow. We're loving the weather, plus it's Alex' first snow, he's crazy about it, and since he's never seen it before so you can only imagine his excitement and joy.
         The temperatures reached the lowest of -1 °C, and it's been so cold outside and the wind is crazy, thunder and lighting, it's unbelievable.
          So I decided to cook something hearty and worming, and nothing speaks hearty like a good old Thai Curry, with pineapple juice and coconut milk, it is to die for, we absolutely heart it.
Here's what you need to make it.
  • 2 Tbsp olive oil.
  • 2 Tbsp red curry paste.
  • 1 clove garlic, minced.
  • 1/2 yellow onion, sliced.
  • 1 (13.5 oz) can coconut milk.
  • 1/2 red bell pepper, sliced .
  • 1/2 cup of fresh green beans or sliced carrots.
  •  1 Tbsp brown sugar.
  • salt & pepper to taste.
  • 1/2 small deli-roasted chicken, warmed, cut up .
  • 1/2 lime, freshly squeezed.
  • Fresh Thai basil.

         Heat the oil and in a large pan and then add the red curry paste. Stir for a minute to release the curry's aromas, and then add the garlic and onion. When they're translucent, add the coconut milk and brown sugar. Stir to combine.
(If you like more tomato flavor, don't be afraid to add a squirt of ketchup.) Add the bell pepper and green beans or carrots. Cook vegetables on low until al dente, stirring occasionally. Add the warmed roasted chicken or precooked shrimp and fresh lime juice just before serving. Garnish with basil, and serve with steamed rice. Serves: 2-4 


Try it and tell me if you enjoyed this recipe, and I'll talk to you later.

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