::Pineapple Ginger Curry::
Dahli
ingredients
- 2 T. canola or vegetable oil
- 2 in. Ginger, julienne
- 2 T. ginger, minced
- 5 ea. Kaffir lime leaves
- 2 T. yellow curry paste (Mae Ploy brand)
- 1 can coconut milk (Mae Ploy or Chaokoh brand)
- 1/2 c. stock or water
- 1/2 c. pineapple chunks
- 1/2 lb. Chicken breast, cut in strips
- 1 ea. Green bell pepper, cut in strips
- 1 ea. Small white onion, cut in strips
- 1/2 c. shoestring bamboo
- 2 T. fish sauce (3 Crab brand)
- 1 tsp. sugar
- Thai basil for garnish
directions
- 1
1. Heat oil over med-high heat. Add julienne ginger, when golden brown remove from oil. Set aside.
- 2
2. Return pan to heat and add minced ginger, Kaffir leaves and curry paste. Stir until fragrant.
- 3
3. Add coconut milk and stock. Bring to a simmer. Add in chicken. Let simmer for 2 minutes. Add pineapple, bell pepper, onion, and bamboo.
- 4
4. Season with fish sauce and sugar. When bell peppers and onion soften slightly, remove from heat. Garnish with julienne ginger and Thai basil. Serve with Jasmine rice.
Source: Dahli
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