Pineapple chicken curry is different and kind of unique from the other curries. The coconut milk brings a creamy texture to the soup, and a hint of sweetness and sourness from the pineapple makes the soup more flavourful and delicious. Basil is a fragrant herb added at the end of cooking and as a topping.
Pineapple Chicken Curry Ingredients:
- Chicken thighs and feet
- Pineapple
- Curry paste (lemongrass, galangal, garlic, shallot, kaffir lime leaves, turmeric, chili flakes)
- Tamarind paste (hot boiling water, and seedless tamarind)
- Kaffir lime leaves
- Chili pepper
- Basil
- Palm sugar
- Fish sauce
- Coconut milk
- Salt
- Chicken soup base mix
- Olive oil
- Water
Curry Paste Ingredients:
Make the curry paste by combining all in the blender or using pestle and mortar (note: if using pestle and mortar, water is not necessary to add): lemongrass, galangal, garlic, shallot, kaffir lime leaves, turmeric, chili flakes, and water, then blend until it becomes a fine paste and set aside.
- Lemongrass
- Garlic
- Shallot
- Galangal
- Kaffir lime leaves
- Turmeric
- Chili flakes
Tamarind Paste Ingredients:
Making tamarind paste is soaking tamarind pulp in boiling water, then filtering the liquid through a sieve or leave as it is.
- Hot boiling water
- Tamarind (seedless)
Recipe
Pineapple Chicken Curry
- November 21, 2022
- 3
- 1 hr
- Print this
Ingredients
- Lemongrass Paste:
- 60g Lemongrass
- 20g Galangal
- 30g Garlic
- 30g Shallot
- 3 Kaffir lime leaves
- 10g Turmeric
- 3 tablespoons Chilli flakes
- Tamarind Paste:
- 30g Tamarind
- 5-6 tablespoons Hot boiling water
- Cooking:
- 500g Chicken thigh & feet
- 400g Pineapple
- 2 tablespoons Lemongrass paste
- 3 tablespoons Tamarind paste
- 2 tablespoons Fish sauce
- 1 tablespoon | 40g Palm sugar
- 1 teaspoon Salt
- 1/2 tablespoon chicken soup mix
- 250ml | 1 cup Coconut milk
- 750ml | 3 cups Water
- 1 cup Basil
- 1 tablespoon Olive oil
- 2 tablespoons crushed roasted peanuts (optional)
- Topping:
- Kaffir lime leaves
- Chili pepper
Directions
- Step 1
- Let’s start with making the curry paste by combining all in the blender or using pestle and mortar (note: if using pestle and mortar, water is not necessary to add): lemongrass, galangal, garlic, shallot, kaffir lime leaves, turmeric, chili flakes, and water, then blend until it becomes a fine paste and set aside.
- Step 2
- Making tamarind paste is soaking tamarind pulp in boiling water, then filtering the liquid through a sieve or leave as it is.
- Step 3
- Cut the pineapple into bite-sized and set aside.
- Step 4
- Cut the chicken thighs and feet into bite-sized pieces and set aside.
- Step 5
- Turn the burner to medium-high heat, place a large pot or a deep pan on, add olive oil, wait until the oil is hot, add the curry paste, and stir until fragrant. Add chicken and stir until no longer pink, then add palm sugar, salt, chicken soup base mix, and fish sauce, and stir. Add water, coconut milk, pineapple, tamarind paste, kaffir lime leaves. Last, add basil and chili, and mix well. Turn the heat off!
- Step 6
- Serve with rice or noodles.
- Step 7
- Enjoy!
