Mains

Thai Red Chicken Curry with Bethonga Gold Pineapple

A taste of the exotic with a sweet edge!

Serves 4.
Prep Time: 20 minutes.
Cooking Time: 60 minutes.

Ingredients

• 1/2 Bethonga Gold pineapple
• 8 chicken drumsticks, skin removed
• 30ml peanut oil
• 1 brown onion
• 2 cloves garlic, crushed
• 1 stalk lemon grass, white part only, finely sliced
• 1 tbsp Thai red curry paste
• 1/2 cup coriander leaves
• 100ml coconut cream
• 20ml fish sauce
• Juice of 1 lime
• 20g palm sugar, crumbled
• 4 Kaffir lime leaves
• 1 cup rice
• 4 lettuce leaf cups
• 4 sml red chillies, sliced and soaked in iced water for two hours for garnish

Cooking Instructions

• Cut pineapple into pieces, removing skin and core.
• Purée 3/4 of the pieces till smooth and chop the remainder finely.
• Heat oil in a heavy based saucepan and cook onion over medium heat until soft. Add garlic, lemon grass, curry paste and coriander and cook for 5 minutes until fragrant.
• Add coconut cream, fish sauce, lime juice, palm sugar, and puréed pineapple.
• Cook for 10 minutes then blend till smooth.
• Add 600ml water, chicken and Kaffir lime leaves and simmer gently for 45 minutes until tender.
• Meanwhile, cook rice in 4 cups salted boiling water.
• Serve chicken on Thai steamed rice in lettuce cups.
• Pour over sauce and garnish with chopped pineapple and chilli.