Sunday, 11 May 2008

Green Chicken Curry & Thai Pineapple Fried Rice

6 skinless chicken thighs, cut into bite size
   pieces
1 onion, diced
2 red bell peppers, sliced
14oz can coconut milk
3 tbsp Thai fish sauce
2-3 tbsp green curry paste
2 tbsp palm or dark brown sugar
1 tbsp lime juice
1/2 inch ginger, peeled and finely diced
Handful of sugar snap peas, sliced
   lengthwise
2 kaffir lime leaves or juice from one lime
1 red chilli, sliced into thin strips
4-5 basil leaves (Thai basil if possible)
Vegetable oil to fry


  • Heat 1 tbsp vegetable oil in a large pot and fry the onion over medium-low heat until soft.
  • Add the chopped bell pepper and fry for 2-3 minutes. 
  • Add the chicken and brown.
  • Add the curry paste and stir together.
  • Add the kaffir lime leaves (or juice), coconut milk, fish sauce, sugar and ginger. Stir together and let it simmer for about 10 minutes or until chicken is cooked through.
  • Add the snap peas and cook for a couple of minutes. 
  • Garnish with torn basil leaves and the red chilli.
  • Serve with plenty of sticky Thai rice to soak up the lovely broth.



Thai Pineapple Fried Rice

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled rice
1 tablespoon soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste

  • Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. 
  • Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
  • Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
  • Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
  • Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon of soy sauce and chili garlic sauce or sriracha, to taste. 
  • Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls, with chili garlic sauce or sriracha on the side.