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Categories:
cooking oil Red Curry Curry clove garlic chicken carrots rice chicken sugar pineapple onion cashews raisins
Viewed: 55 - Published at: 5 years agoIngredients
- 1 Tablespoon Cooking Oil
- 1 teaspoon Red Curry Paste
- 2 teaspoons Curry Powder
- 1 clove Garlic, Minced
- 1 cup Boneless Chicken Breast Chunks
- 3 Tablespoons Finely Diced Carrots
- 1-1/2 cup Rice, Any Old Rice Will Do, Prepared According To Package Instructions
- 2 teaspoons Chicken Or Vegetable Stock
- 2 Tablespoons Fish ( Or Soy) Sauce
- 2 teaspoons Sugar
- 1 cup Fresh Pineapple Chunks
- 1 stalk Spring Onion, Chopped Finely
- 1/2 cups Roasted Unsalted Cashews
- 2 Tablespoons Raisins
Method
- Heat oil over medium heat until hot. Put 1 teaspoon of red curry paste into the oil and stir for 30 seconds. Add the curry powder, garlic and chicken then stir fry to mix them and cook until the chicken starts to brown. Toss in the carrot and stir fry for another 1 minute, or until chicken is cooked through and veggies are softened (these should all be diced finely enough so as to cook fairly quickly).
- Add the rice (which has already been cooked) and toss it all around to coat it in the stir fry mixture. Then add chicken or vegetable stock, fish or soy sauce, and sugar. Stir well until all the rice has mixed with the sauce and is a uniform color.
- Just before you remove the pan from the heat add in your pineapple, spring onion, cashews and raisins. Stir it in quickly and remove from heat to a serving dish.
- Note: Cook up your rice ahead of time for this recipe - cooked according to package instructions. Leftover, day-old rice also works great in fried rice dishes.
