How to make it

  • Take out a deep, heavy 6qt pot and put it on your stove; turn the stove VENT ON.
  • Put the ginger, garlic, onions and coriander or mint into the food processor and pulse a few times to chop them fairly small.
  • Open the can of coconut milk, the can of pineapple and the jar of Thai Red Curry Paste and put them next to the stove.
  • Add 1 Tablespoon vegetable oil to the pot
  • Turn the heat on the burner to Medium High
  • When the oil starts to shimmer, add the onion/garlic/ginger/coriander mix and stir
  • When the fragrance of the mixture rises from the pot (about 30 seconds)
  • Add about 1 Tablespoon of the Thai Red Curry Paste and stir it into the pot. ( I use an iced tea spoon to get the paste of this rather small jar.)
  • Stir the can of coconut milk into the pot.
  • Reduce the heat to Medium. If the coconut milk boils, it will separate.
  • Add the fish sauce if using, or salt; 2 Tablespoons dark brown sugar and the pineapple and its juices.
  • Stir well to combine.
  • Put the top on the pot, reduce heat to Medium Low and simmer for 5 minutes.
  • After 5 minutes, take the top off the pot and taste: Do you want more Thai Red Curry paste, more brown sugar or more salt?
  • When the curry is to your liking, add your veggies and chicken and stir.
  • Cover the pot and simmer gently, until the chicken is done, 5 to 10 minutes (check after 5).
  • When the chicken is cooked through, turn off the heat.
  • At this point, add the juice of one lime or to taste
  • Serve over rice. Pass a bowl of chopped fresh coriander or mint and lime quarters for toppings.

Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    Sounds wonderful - thanks for the post!
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