2 chicken breast
1 cup / 226 grams fresh pineapple, bite-size pieces
1/2 cup / 125 ml bamboo shoots
160 grams / 12 red cherry tomatoes
2 Tbs/ 30 ml red curry paste
1 Tbs / 15 ml grated ginger
2 garlic cloves,minced
1 1/2 Tbs / 22.5 ml fish sauce
1 tsp / 5 ml sugar ( if using canned pineapple omit)
1/2 bouillon cube or 1/2 cup chicken broth (vegetarians can use vegetable)
250 ml / 1 cup coconut milk
1 Tbs / 15 ml oil
1/2 tsp. / 2.5 ml turmeric
1 red pepper, sliced , extra spicy optional
Fresh Cilantro or Basil leaves to garnish, optional
In separate cutting boards dice the pineapple and chicken into thick bite size pieces. In a large pan or wok warm up oil, then add the chicken and cook all the way through.
Next add the ginger and garlic , cook for a few minutes then add the curry paste stir to combine with chicken. Then add the chicken broth, sugar, turmeric ,bamboo shoots and fish sauce. Add this point you can also add the extra chili pepper if your using it. Under medium heat cover and simmer for about 10 minutes.
Add the coconut milk and stir, next add the cherry tomatoes and cook for another 5-8 minutes when the tomatoes should be soft. *the coconut milk is added toward the end to prevent curdling*
When serving you can add a couple of Fresh Basil or Cilantro leaves for decoration. Serve with steamed white rice.
Posted: 2/27/2010 2:58:44 PM