It’s curry week on SheSaid and this aromatic curry transports you to a tropical island with its flavours of kaffir lime, fresh pineapple and coconut milk. Plus it only takes 30 minutes to make!
750g chicken breast or thigh, chopped
500ml coconut milk
1tbsp red curry paste
½ tsp fish sauce
3 kaffir lime leaves
½ fresh pineapple, diced
2 red chilies – sliced (seeds removed if required)
2 chicken stock cubes
1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.
2. Bring curry to the boil over medium heat.
3. Add chicken and continue to cook over medium heat for 5 mins.
Add pineapple, kaffir lime leaves and chilis.
5. Continue to cook over low-med heat for 15 min. Serve with brown rice and steamed vegetables.
Indian? Thai? What’s your favourite curry?