Thai Red Chicken Curry with Pineapple & Lychee
Thai Red Chicken Curry with Pineapple & Lychee
Calories: 268kcal
Cost: 12
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