Thai family dish: Thai pineapple chicken curry
I met a Thai friend while traveling in Pattaya last summer, and this guy is surprisingly good at Chinese and English, and we chatted a lot. And as a standard foodie, of course I have to discuss food with international friends! When we were eating together, my brother recommended me his favorite chicken curry, which is both a soup and a dish. Thais love curry and can also make curry, which can always create different surprises. This dish tastes different from the traditional curry we are familiar with, with more “Thai characteristics”. The little brother told me that the spiciness of the original curry, combined with the sweet and sour notes of pineapple and lemon, has a hint of fragrant coconut flavor. The whole combination seems wonderful, but in fact, the taste that collides is not contrary to the taste. The curry got rid of the traditional viscosity and changed to a soup dish, not only the meat and side dishes taste good, but even the soup is very delicious, and you can’t help but take two more sips! The little brother said that this dish will be sold in almost every restaurant, and the method is also very varied, and his mother often cooks this dish. My brother taught me the most homely and simplest method, even if I return to China, I can easily find materials. Now when the street is full of pineapple fragrance, I remember this taste again, and I found materials to think about it at home according to what he said. Take a good bite, hmm…… Sure enough, last summer, the sea breeze was blowing, the coconut trees were swaying, and the pineapples were fragrant…… The mysterious and unforgettable aroma from Southeast Asia……
How to make Thai pineapple chicken curry
Step 1
Prepare the ingredients you need: 2 chicken thighs, 1 chicken breast (because I love meat and are lazy, I added an extra piece of chicken breast), half an onion, a tomato (don’t be too big, cherry tomatoes are also fine), half a small lemon, one green pepper, two red peppers, coconut milk, curry paste.
Step 2
And most importantly, don’t forget the pineapple! Peel and cut into pieces and place in salt water to bubble.
Step 3
Chicken thighs are deboned and cut into pieces, and chicken breasts are also cut into pieces.
Step 4
Cut the tomatoes into cubes, cut the peppers into hob pieces, slice the onion, and cut the lemon into two small pieces for later use.
Step 5
Add a little base oil to the pot and stir-fry the chicken.
Step 6
Stir-fry until the color changes color and is slightly golden, then take it out of the pan and set aside.
Step 7
In another pot, add a little oil, add the onion and sauté until fragrant.
Step 8
Add 3 tablespoons of curry. Stir-fry a few times, add hot water and rinse the onion.
Step 9
After boiling, add the chicken pieces and simmer for about 3 minutes.
Step 10
Add tomatoes.
Step 11
Add green and red peppers and lemons, lemons can be juiced before adding.
Step 12
Add pineapple!
Step 13
Stir and stir, so that the ingredients are intertwined and inseparable.
Step 14
Cover and simmer for about 5 minutes, stirring occasionally to prevent sticking.
Step 15
Add a spoonful of sugar to freshen up, a spoonful of salt, and stir well.
Step 16
Finally, the most important step! Add coconut milk before serving!
Step 17
Stir well, and the soup is already a little milky.
Step 18
So fragrant!
Step 19
It’s delicious with fried rice, one bite of rice and another sip of soup, it’s amazing!
Cooking tips for Thai pineapple chicken curry
1. This is the simplest home-cooked method, the taste is already very good, if you have the conditions, you can put some lemongrass, lemongrass and other seasonings, then the taste will be richer. 2. You can also add your favorite ingredients to it, such as carrots, potatoes, peas, etc. 3. The yellow curry I use has a moderate taste, and you can also choose spicier green curry and red curry. 4. Coconut milk is the most important taste, without which the taste of the whole dish would not be so harmonious. Be sure to remove it before it comes out of the pan Otherwise, the water and oil will be separated. 5. Don’t put too much lemon, otherwise it will be too sour and affect the taste.