Cajun Pineapple Red Curry
From taelsin 9 years ago
- 1-1 1/2 hour to make
- Serves 5-6 people
I'd bought some andouille sausage and was trying to figure out what to do with it and a few weeks back had gotten some red curry paste that I so far had not had satisfactory results with. So I figured on a fusion idea, the vegetables while common also to curries are also common to cajun and creole style cuisine, Though after the first time I made this it's flavor came across more curry than cajun so figured topping the dish with some fried shirmp with cajun seasoning would correct this.
Ingredients
- 2 ribs celery sliced thin on a bias shopping list
- 2 peppers one green, one red, medium dice shopping list
- 1 medium onion, split in half, sliced into petals shopping list
- 10 oz. pineapple, large dice 1/2" or larger shopping list
- 3 gloves garlic, minced shopping list
- 2 tsp. grated/minced fresh ginger shopping list
- 12 oz. chicken med dice shopping list
- 8 oz. andouille sausage, split and sliced 1/4"-1/2" thick shopping list
- 3 Tbsp red curry paste shopping list
- 1 Tbsp sesame oil shopping list
- 1 Tbsp basil(if dried, if fresh 2-3 Tbsp) shopping list
- 1 8 oz. can of coconut milk shopping list
- juice of 1 lemon shopping list
- 1.5 tbsp cooking oil shopping list
- siracha for garnish/to taste shopping list
- 3-4 medium shrimp per person. easiest if you buy peeled and deveined. shopping list
- cajun seasoning, (either prebought or mix yourself usually includes salt, pepper, paprika, cayenne, oregano, garlic powder, thyme etc) shopping list
- oil or butter as needed shopping list
- 2 cups rice, short grain rice if you can find it shopping list
- 3 1/4 cups water(amount of either actually unimportant, just as long as there is a little over 1 1/2 times as much water as there is rice) shopping list
How to make it
- .The Curry
- 1. First do all cutting and slicing before you begin, as this will make the cooking process much faster and also save on overcooking anything
- 2. In a medium sized pot over medium-high heat(about 3/4 of max) heat the oil and cook the sausage until it darkens and crisps on the sides.
- 3. add the curry paste, garlic, sesame oil, and ginger. stir together and cook for a minute.
- 4. add the celery, peppers, and onion, stir and let cook for 3 minutes
- 5. add coconut milk, bring to a simmer and then add the chicken and pineapple. cook for 10 minute or until chicken is cooked through.
- 6. Stir in lemon juice and Basil cook a minute or two more, and adjust seasoning to taste.
- Shrimp
- 1. towards the last minute, toss the shrimp in the seasoning
- 2. heat a small skillet on high, after it is hot add the oil and let heat for a moment, add the shrimp and toss a few times until cooked depending on quantity shouldn't take more than 1-3 minutes but usually under 1.5 min. (you can also grill or bake, or blacken the shrimp if you so choose, just do so in a manner that the timing matches the rest of your cooking.)
- Rice.
- Yes I know, I'm certain most of you can cook rice, however this is a method I've found that almost always produces that somewhat sticky white rice you find in Chinese restaurants
- 1. combine rice and water in an appropriate sized pot
- 2. place on high heat until it comes to a boil, stirring once or twice to avoid sticking on the bottom
- 3. once brought to a boil, place a tight fitting lid on the pot, and reduce heat to the lowest setting you have.
- 4. check on rice in about 10-15 minutes, looking for the water to be completely absorbed and the rice to be cooked through, if necessary add more hot water as needed for rice to finish. If the rice is done turn off the heat and leave the lid on it, it will stay warm like that up to an hour or more.
People Who Like This Dish 1
- mommabaker Nowhere, Us
- taelsin Monaca, PA
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