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boneless chicken Red Curry peanut oil coconut milk chicken broth fish sauce brown sugar unsalted cashews grape tomatoes pineapple scallion
Viewed: 29 - Published at: 9 years agoIngredients
- 1/2 lb boneless chicken, uncooked, cut into approximate 1 inch cubes
- 4 ounces red curry paste (I use 1 can of Maesri paste, use less if you want less spiciness)
- 1 1/2 tablespoons peanut oil
- 1 (14 ounce) can coconut milk
- 1 (14 ounce) can chicken broth (I use broth paste, and mix it in the coconut milk can with water)
- 1 -2 tablespoon fish sauce (depends how salty you like it)
- 1 -2 tablespoon brown sugar or 1 -2 tablespoon palm sugar
- 1 cup unsalted cashews, divided
- 1 cup grape tomatoes
- 1 cup frozen pineapple chunks (or fresh, do NOT use canned)
- 1/4 cup sliced scallion
Method
- Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.
- Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.
- Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.
- When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.
- I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.
