Thai green curry with Chiquita pineapple

Thai green curry with Chiquita pineapple
Thai green curry with Chiquita pineapple
Main Dish
30 min
Normal
3
Gluten free
Lactose free

Adding Chiquita pineapple to your green curry adds welcome notes of sweetness.

Thai green curry with Chiquita pineapple
Thai green curry with Chiquita pineapple
Thai green curry with Chiquita pineapple
1 3
Finely slice the shallots, green pepper and green part of the lemongrass, discarding the white woody end.
2
shallots
1
green pepper
1
lemon
Thai green curry with Chiquita pineapple
2 3
Heat 1 tbsp rapeseed oil over a medium-high heat in a large frying pan or wok, and add the shallots, frying until translucent. Add in the green pepper, cooking for 2 minutes, then add in the curry paste and fry for one minute.
1 tbsp
rapeseed oil
4 tbsp
thai green curry paste
Thai green curry with Chiquita pineapple
3 3
Add the chicken and pineapple pieces, stirring so that they’re coated in the curry paste, then add the rest of the ingredients. Bring to a gentle simmer then cook uncovered for 15 minutes, stirring occasionally. Serve with rice and garnish with red chilli slices.

TIP: Swap the chicken for prawns or beef if you’d like to change this recipe up.
2
chicken breasts, diced into bitesize pieces
1 1/2 cups
Chiquita pineapple, cut into chunks (1/2 inch cubes)
1 tbsp
fish sauce
1 tsp
powdered sugar
2
freeze dried lime kaffir leaves
1 1/6 cups
coconut milk
to serve
cooked rice
1
red chilli, thinly sliced, for garnish
Thai green curry with Chiquita pineapple
-
2 persons
+
2
1
1
1 tbsp
2
1 1/2 cups
4 tbsp
1 tbsp
1 tbsp
2
1 1/6 cups
to serve
1
Thai green curry with Chiquita pineapple
Nutritional values per person
794 kcal
Calories
54.5g
Fat
38.2g
Saturates
43.6g
Carbohydrate
16.7g
Sugars
2.4g
Fibre
42.5g
Protein
4.3g
Salt

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