Evelyn Negri-Albert

EatsbyEve

Here, you’ll find anything and everything food-related. Cooking and experimenting in the kitchen is something that I’ve been doing all my life, and it brings me so much joy to share my (amateur) knowledge with you.

chicken pineapple thai curry

To me, Thai-style curry is the ultimate comfort food. There’s nothing better for a hangover, a Sunday night Netflix binge, or to eat with the people you love. Between the complex and robust flavors of the curry paste and fish sauce with the sweet coconut milk—it doesn’t get anymore balanced. It’s like tomato soup on a cold day. It warms your soul.

What’s really great about it is that you can as creative as you want with it when it comes to the vegetables and protein that you add to it. Choose chicken, or shrimp, or go veggie!

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what ya need:

  • 2 cups uncooked jasmine rice (adjust per serving count)

  • 4 cups water (adjust per serving count)

  • 1 teaspoon olive oil

  • 1 pound chicken breasts or tenderloins, pounded and sliced into small pieces

  • 1/4 cup red curry paste

  • 2 cans coconut milk

  • 3 tablespoons fish sauce

  • 1/4 cup white sugar

  • 1/2 small onion, diced

  • 1/2 cup red bell pepper, julienned

  • 1/2 cup yellow bell pepper, julienned

  • 1 cup snow peas

  • 1 cup fresh pineapple chunks

  • bamboo shoots, for garnish (optional)

  • cilantro, for garnish (optional)

tools:

  • medium sauce pot

  • wok

how to do it:

This is what   julienned   means: basically just cutting into small strips.

This is what julienned means: basically just cutting into small strips.

1. Start with the rice. Combine the rice, water, and teaspoon of olive oil in a medium to large sauce pot and bring it to a boil. Once it reaches a boil, reduce the heat to low and cover with a tight lid. Let it simmer for about 20 to 25 minutes, until rice is fully cooked through.

2. Place your wok on the stove and bring it to medium-high heat.

3. Next, in a medium-sized bowl, whisk both cans of coconut milk with the 1/4 cup of red curry paste until evenly mixed. You’ll notice it won’t get completely smooth with your whisk, those small chunks will cook out when it gets hot.

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4. Once you can feel the heat about 4 inches away from the wok when hovering your hand over it, pour the coconut milk mixture into it.

5. Mix in the 3 tablespoons of fish sauce and 1/4 cup of white sugar.

6. Add the chicken. If you are using breasts, cut them into small chunks. If you’re using tenderloins, just cut them in half or into thirds—depending on big or small you want your chicken pieces to be.

7. Bring your liquid mixture in the wok to a boil—you want the chicken to “poach” in the sauce, so it cooks all the way through and becomes tender. Poaching is a type of moist-heat cooking technique by submerging food in a liquid (in this case, coconut milk).

8. Once the chicken is almost thoroughly cooked through, and the liquid is at a steady boiling point (you don’t want it to be at a roaring boil, just enough so the edges are bubbling), you can add the julienne bell peppers, snow peas, and chopped onions.

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9. Continue cooking until the chicken is completely cooked through and the vegetables are tender.

10. Lower the heat to a simmer and fold in the chopped pineapple chunks.

11. Once the pineapples are slightly tender, turn off the heat. Serve over a bed of your jasmine rice and garnish with some bamboo shoots or cilantro!

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