This is one of my favourite curries as it has everything in one mouthful: roasted meat, spices, heat, herbs such as Thai basil, then the sourness of pineapple and tamarind. It is a delicious combination of flavours.
Thai Food Made Easy
Images and recipes from
Thai Food Made Easy
by Tom Kime
Murdoch Books,
RRP $39.99
Fresh
1 garlic clove, finely chopped
1 portion of Red Curry paste
3 grilled skinless and boneless chicken breasts
½ fresh pineapple, peeled and cut into chunks
6 cherry tomatoes, halved
4 Thai basil sprigs (or use regular basil), leaves picked
1 large red chilli, seeded and finely chopped, to serve
4 cm piece of ginger, peeled and thinly sliced into matchsticks, to serve
Pantry/larder
2 tablespoons vegetable oil
250 ml coconut cream
1 tablespoon fish sauce
1 teaspoon grated palm sugar
1. Heat the oil in a heavy-based pan over medium–high heat. Fry the garlic until golden brown, then stir in the curry paste and heat through. Add the coconut cream, stirring constantly, and bring to the boil.
2. Turn down the heat. Add the fish sauce and palm sugar and simmer for 5 minutes.
3. Add the grilled chicken and coat in the sauce. Add the pineapple and tomatoes and stir in the Thai basil. Garnish with chopped red chilli and ginger and serve with rice or noodles.
Serves 4–6 | Preparation 5 minutes | Cooking 10 minutes