Tropical Twist: Thai Green Curry with Pineapple and Chicken

Thai Green Curry with Pineapple and Chicken

Today, I’m excited to share a unique Thai green curry recipe that combines the traditional flavors of Thailand with a tropical twist. This dish is perfect for adding a bit of sunshine to your dinner table, whether you’re craving something exotic or just want to try something new.

Ingredients:

• 400g boneless chicken thighs, sliced
• 100g Thai green curry paste
• 400ml coconut milk
• 200g fresh pineapple, diced
• 100g bamboo shoots
• 4 kaffir lime leaves, torn
• A handful of Thai basil leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp vegetable oil

Kitchen Tools:

• chef’s knife
• cutting board
• wok
• wooden spoon
• measuring cup

To start, heat vegetable oil in a wok over medium heat. Add the Thai green curry paste and cook for a few minutes until fragrant. Then, add the sliced chicken thighs and cook until they are browned on all sides.

Next, pour in the coconut milk and bring the mixture to a simmer. Add the diced pineapple, bamboo shoots, torn kaffir lime leaves, fish sauce, and palm sugar. Let the curry simmer for about 20 minutes, allowing the flavors to meld together.

Lastly, stir in the Thai basil leaves and cook for an additional 5 minutes until the leaves are wilted. Serve the Thai green curry hot over steamed rice or with noodles for a comforting and flavorful meal.

This Thai green curry with pineapple and chicken recipe serves 4, with each serving weighing approximately 300g. One serving is estimated to be around 400 calories.

For a unique twist, try grilling the pineapple before adding it to the curry for a slightly smoky flavor that complements the richness of the dish. Enjoy experimenting with this recipe and making it your own!

Give this recipe a try and surprise your taste buds with a burst of tropical flavors in every bite. Happy cooking!