What you need,
2 boneless skinless chicken breasts cut into 1 inch pieces
1 tbsp. olive oil
Salt and Pepper
1 tbsp. freshly grated ginger
2 cloves garlic, minced
2 tbsp. red curry paste
½ cup chicken broth
1½ tbsp. fish sauce
1 tsp. sugar
½ tsp. ground turmeric
1 serrano chili pepper, sliced very thinly
1 cup fresh pineapple cut into 1 inch cubes
1 small can of bamboo shoots, sliced
1 cup coconut milk
Fresh basil for garnish
Coconut Rice for serving
In a large pan heat the olive oil over medium heat. Season
the chicken with salt and pepper and add to the hot pan. Cook for 4-5 minutes
until the chicken is browned and almost cooked through.
Add in the grated ginger and garlic and cook for 1 minute
until fragrant.
Stir in the red curry paste then add the chicken broth, fish
sauce, sugar and turmeric.
Let the mixture simmer for 3-4 minutes.
Add the chili pepper and bamboo shoots to the pan. Stir in
the coconut milk and pineapple. Let the curry simmer gently for about 5 minutes
until the pineapple is heated through.
Serve over a bed of coconut rice and garnish with a little
fresh basil.
To make the coconut rice add 1 cup of coconut milk, 1 cup of
water and 1 teaspoon of salt to a pot. Add in 1 cup of jasmine rice and bring
to a boil. Reduce the heat to low and cook for 15 minutes until the rice is tender.
Jen of My Tiny Oven
