With the rainy weather, we have enjoyed this spicy version of sweet pineapple chicken. This dish is based on a recipe from the cookbook "Simply Thai Cooking" by Wandee Young and Byron Ayanoglu. Another sister-in-law, who is also an incredible cook, told me about this cookbook. It has many easy and flavourful recipes and is worth every penny!
2 skinless, boneless chicken breasts, sliced
1 can coconut milk (Thai Kitchen brand is good and easy to find)
1-2 tbsp Thai Kitchen red curry paste (depending on how spicy you like it)
3 tbsp lime juice
2 tbsp gluten-free soy sauce
1 tsp honey
1 fresh pineapple, cut into chunks
1 red pepper, cut into strips
Heat about 1 cup of the coconut water/milk (the liquid from the can of coconut milk) in a large frying pan on high heat until it boils. Add red curry and stir until it dissolves. Add lime juice and soy sauce and stir briefly. Add the chicken and honey and cook for about 5 minutes until the chicken is starting to curl. Add the pineapple and red pepper and cook for 2-3 minutes. Add the coconut cream (the thick creamy part from the can of coconut milk) and cook for 2-3 minutes or until the oil rises to the surface.
Serve over jasmine rice or rice noodles. Garnish with some chopped green onions.
For dessert, we love this easy recipe for Thai-style Creme Caramel. I use vanilla extract instead of the pandan paste. Both recipes together make for an exotic meal that is is a winner at our house!
No comments:
Post a Comment