“omg… how good do these ingredients sound for the best pineapple-coconut, red curry paste chicken that you ever had over rice?!”
1 (4ounce) canmaesri red curry paste
1 tablespoonfresh garlic, minced
1 tablespoonfresh ginger, grated
1⁄2 mediumonion, sliced
2 tablespoonscoconut oil (or vegetable or canola)
1 largechicken breast, thinly sliced about the grain
1 largered bell pepper, chopped
1⁄2 cup sliced bamboo shoot
1 cupcarrot, thinly sliced
1 (20ounce) canpineapple chinks in heavy syrup, not drained
2 (13 1/2 ounce) cans coconut milk, shaken
1⁄2 cupcream of coconut
1⁄2 cup whole cashews
2 tablespoonscold water
1⁄2 bunchbasil, if desired
Fry the curry paste, garlic, ginger and onions in the oil (add them and let them warm up with the oil so as not to brown the garlic or ginger) until fragrant and onions are tender.Use 1/4-1/2 of the can for less spice and the whole can for a medium spiciness level (you can add more at the end if you want to test out how much heat you want the first time you make it).
add the chicken pieces and saute until coated and no longer pink.
add in the rest of the vegetables, pineapple chunks AND the juice, coconut milk, and cashews and stir to combine well.
Cook on medium heat for 15 or so minutes until thoroughly hot and giving the flavors a chance to combine well.
Add 1/4 cup cream of coconut, then taste again. if you’d like it sweeter, add the remaining 1/4 cup. usually use enture 1/2 cup with the entire can of curry paste.
Mix together the cornstarch and cold water to make a slurry. while stirring, add in the slurry to the simmering curry to thicken.
Turn off the heat and add the basil, thinly sliced or broken into pieces so as not to dissipate the oil of basil in the leaves and add at the last minute.
serve over rice or Tinkyada brand brown-rice spaghetti — .