Thai Chicken & Pineapple Red Cury

This recipe is a favourite in our house.  It's really easy to make in a very short time.  Serves 4 people

1 teaspoon of Red Curry Paste (I'll post a homemade recipe very soon)

1 Tbsp Fish Sauce

1 tsp soy sauce

400g Trade-Aid Coconut Milk or you can use a fresh coconut

250g Can of Crushed Pineapple -use fresh Pineapple if in season

Shredded meat from half a cooked chicken

 

Add grated carrot or sliced capsicum for presentation - but not essential.

Place all the items (except chicken) in a medium saucepan and simmer until the flavour is how you like it.  Then add the shredded chicken and warm through.  Serve with cauliflower rice.

If you like your curry hotter or sweeter, add more ingredients to taste before adding your chicken.  I hope you enjoy this as much as we do!