I love Thai Food! Have I mentioned that before? I think Thai food is one of the best cuisines in the world because it has so much flavour, just like Indian food. This Thai Red Chicken Curry with Pineapple & Curry is usually cooked with roast duck. But since duck is quite expensive here, might as well use chicken and it still tastes so good!
This is my first time cooking it, I was quite surprised by the taste and decided to share the recipe. Also, this Thai Red Curry recipe will help me not to forget everything that I have used.
Jump to Recipe
Let’s begin to cook this Thai Red Chicken Curry!
Thai Red Chicken Curry with Pineapple & Lychee
Equipment
- Saucepan
- Blender or Food Processor
Ingredients
- 250 grams Boneless Chicken Thigh Cut into bite-sized pieces
- 150 grams Button Mushrooms Sliced
- 250 ml Coconut Milk
- 200 ml Milk
- 150 grams Pineapple Cut into bite-sized pieces
- 150 grams Lychee
- 1 tbsp Paprika Powder
- 1 stalk Coriander & Red Chilli As garnish
- 1 tsp Mushroom Stock
- 1 tsp Garlic Powder
- 2 tbsp Vegetable Oil
Thai Red Curry Paste
- 4 cloves Garlic minced
- 1 tbsp Cayenne Pepper
- 2 cloves Shallots minced
- 2 tsp Sugar
- 1 stalk Lemongrass minced
- 1 thumb-size Galangal minced
- 2 tbsp Pineapple Juice
- 1 tsp Dried Shrimp Paste
- 2 tbsp Fish Sauce
- 1 pc Kaffir Lime Peel
- 3 pcs Bird's Eye Chilli minced
- 2 tbsp Freshly Squeezed Lime Juice
Instructions
- Mix all the Thai Red Paste's ingredients with a blender or food processor – mix it well, set aside
- Heat oil in a non-stick saucepan on medium-low heat
- Add Thai Red Curry paste and stir fry for one minute or until fragrant
- Add coconut milk and cook for 3 minutes or until oil appears on top
- Add chicken and stir
- Then, add milk, button mushrooms, pineapple, and lychee into the curry
- Bring to boil
- Add paprika and garlic powder to taste
- Garnish with red chilli and coriander
- Serve with steamed jasmine rice
I don’t really like cooked fruit, is it necessary to put Pineapple & Lychee?
To be honest, some Thai Red Curry I had has either pineapple or lychee. And some authentic Thai Red Duck Curry that I had in Bangkok had both pineapple and lychee. Pineapple is a very common ingredient in Thailand to cook with savoury food and it works well. You can opt to have pineapple juice instead to replace the sweetness in the curry.
If I can’t find Dried Shrimp Paste, What would be the replacement?
Dried Shrimp Paste is definitely hard to find in a western country. I suggest replacing it with some products that you can find in your local grocery such as Thai Golden Mountain Sauce.
Golden Mountain is an extremely popular Thai seasoning sauce made of fermented soybeans, salt, sugar, and *flavour enhancers (not MSG). Use Golden Mountain Soy Sauce in South East Asian recipes calling for “seasoning sauce” or soy sauce. This soya bean sauce is smooth and mild making it an excellent addition to stir fry vegetables, meats, tofu, and noodle dishes. Golden Mountain Seasoning Sauce Green Cap has 15% protein, making it a good choice for some vegetarians.
What other protein that I can use for this recipe?
The best protein would be Roast Duck, but as I mentioned, I used chicken and it tastes good as well. I never tried this with pork or beef, but I am pretty sure it would work well with beef and seafood.
Just make sure to choose the right cut of beef, and boil it with water before adding it to this curry.
If you are interested in more Asian recipes, click here! Best of luck and let me know in the comment down below once you have tried it!
