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Thai Bethonga Gold Pineapple and Chicken Curry

The sweet, tropical flavour of Bethonga Gold pineapple is the perfect partner for traditional curry flavours in this classic dish.

Serves 4.
Prep Time: 30 minutes.
Cooking Time: 25 minutes.

Ingredients

• About 225g (1 1/2 cups) Bethonga Gold pineapple, cubed
• 2 small red chillies, seeded and finely chopped, plus 1 extra, sliced to serve
• 2 garlic cloves, crushed
• 5 cm piece fresh ginger, finely grated
• 1 lemon grass stalk, bottom 10cm finely chopped
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 400 ml can coconut milk
• 125 ml (half cup) chicken stock
• 2 kaffir lime leaves (optional), shredded
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 600g chicken thigh fillets, sliced
• Handful bean sprouts, trimmed
• Small handful Thai basil leaves, to serve (optional)
• Rice or noodles, to serve

Cooking Instructions

• If you have one, put chilli, garlic, ginger and lemon grass in a small food processor or pestle and mortar and pound to a paste (if not, simply mix them together).
• Heat oil in a wok or large frying pan over medium heat. Add onion and fry for 5 minutes.
• Add chilli paste or mixture, fry for 5 minutes, stirring regularly without browning ingredients.
• Add coconut milk, chicken stock, lime leaves, fish sauce and lime juice and bring to boil. Add chicken and simmer for 10 minutes.
• Add pineapple and cook for further 5 minutes.
• Serve topped with bean sprouts, basil leaves and sliced red chilli.