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 4-6
1 Large dessertspoon of Red Curry Paste (I'll post a home made recipe very soon)
2 Tsp Sugar or honey
2 Tsp Fish Sauce
400g Trade-Aid Coconut Milk or you can use a fresh coconut
400g Can of Crushed Pineapple
or use fresh Pineapple if they are in season
500g Diced Chicken Pieces
I use 1/2 a chicken breast per person.
Strips pf capsicum for presentation - but not essential.
Place all the items in a medium saucepan and simmer until the chicken is cooked through.
Serve with Rice or Carrot Noodles.