Always one to support and promote national food and drink events we didn’t need to be asked twice when we heard it was National Curry Week. Now in its 20th year here is a great recipe for Thai Pineapple Chicken Curry.
In 1809 Sake Dean Mohamet from Bihar in India opened the first Indian restaurant in Britain at 34 George Street, Portman Square in London's West End, and over 200 years later curry is now one of Britain’s National Dishes.
Now in it’s 20th year and starting today National Curry Week was created to promote the cuisine and to raise funds for charities concentrating on hunger, malnourishment and poverty.
During the week, curry lovers are encouraged to get out and visit their local curry houses, some of which will be staging special events and fun challenges, or alternatively host your own cracking curry night.
Everyone has a favourite type of curry, whether it be Korma, Madras, Jalfrezi, Vindaloo etc, and dishes can be made with chicken, lamb, beef, fish and purely vegetables. They can come from a wide range of countries and each region has different tastes, and don’t worry not all curries are super hot and spicy.
Ok let’s get on with our favourite receipe…
Thai Pineapple Chicken Curry Recipe
Prep time: 10 mins / Cook time: 25 mins / Total time: 35 mins
- 500-gram boneless chicken
- 1 cup fresh pineapple, bite-size pieces
- 2 tablespoon Thai red curry paste
- 1 teaspoon fish sauce
- 1/2 teaspoon sugar
- 1 Cup coconut milk
- 1/2 Cup chicken stock or water
- 1 tablespoon vegetable oil
- 1 – 2 birds eye chili diced
- 1 – 2 kaffir lime leaves or juice of 1/2 lemon
- 2 – 3 basil leaves
- Salt to taste
1. In a large wok heat the oil. Add the chicken and cook till it turns white. This takes less than 5 minutes.
2. Next, add the curry paste stir to combine with the chicken.
3. Then add the chicken stock, sugar, fish sauce. red chili and salt. Stir to combine and simmer over low heat for 10 minutes.
4. Add the coconut milk and stir. The coconut milk is added toward the end to prevent curdling.
5. Once the chicken is almost cooked add the pineapple cubes and kaffir lime leaves. Cook for a minute and then turn off the heat.
6. Garnish with fresh basil leaves and drizzle lemon juice (if using) before serving.
7. Serve Thai Pineapple Chicken Curry warm with steamed jasmine rice.
Go and give this delicious recipe a try. The tanginess and juiciness of the fruit perfectly compliment’s the spiciness and boldness of the curry.
For this and more great recipes please head on over to funfoodfrolic.com and be sure to search #NationalCurryWeek on social media to find out more about this event.