Chicken with Red Curry and Pineapple
Main course
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Cook Time
35 min
Servings
2
Difficulty
Easy
Prep Time
20 Min
Description
This chicken with red curry and pineapple is a tasty and easy to prepare dish, perfect for a quick weekday meal. I love the combination of tender chicken, the sweetness of pineapple and the spiciness of red curry. Coconut milk brings an incredible creaminess to the sauce. This dish is ideal for those who love exotic and slightly spicy flavors. Serve it with basmati rice for a complete and balanced meal. Feel free to add other vegetables such as peppers or zucchini for a more fiber-rich version. A real delight!
Ingredients (7 ingredients)
-
1 pinch Salt
-
1 cube Stock cube
-
1 bunch Fresh coriander
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1 c à s Red curry paste
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1 can Pineapple in syrup
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1 brique Coconut milk
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2 piece Large chicken breasts
Preparation (5 steps)
Chicken strips
Cut the chicken breasts into thin strips. Brown these strips in a pan over high heat with a little oil. Set aside.
Preparation of the stock
Dilute a stock cube in 150 ml of water (15 cl) in the Thermomix. Heat the water and stock cube for 3 Min./100°C/Stufe 1.
Cooking the chicken and curry
Add the browned chicken strips, 1 tablespoon of red curry paste and the diluted stock to the Thermomix. Simmer everything for 10 Min./90°C/Stufe 1.
Adding coconut milk and pineapple
Add a carton of coconut milk (200 ml), the syrup from a can of pineapple and the pineapple slices cut into 4 to the Thermomix. Mix gently for 5 Min./90°C/Linkslauf Stufe 1.
Service
Serve the chicken with red curry and pineapple with basmati rice and sprinkle with chopped fresh coriander.
Finished cooking? Great! 🎉
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Created by
Chloe Richard
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Kochbücher
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