Thai green curry with Chiquita pineapple

Thai green curry with Chiquita pineapple
Thai green curry with Chiquita pineapple
Main Dish
30 min
Normal

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

Gluten free
Lactose free
1
Finely slice the shallots, green pepper and green part of the lemongrass, discarding the white woody end.
2
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.
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.

INGREDIENTS

-
2 persons
+
2 shallots
1 green pepper
1 lemongrass stalk
1 tbsp rapeseed oil
2 chicken breasts
1 1/2 cups Chiquita pineapple
4 tbsp thai green curry paste
1 tbsp fish sauce
1 tbsp brown 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
Nutritional values per person
794 kcal
54.5g
38.2g
43.6g
16.7g
2.4g
42.5g
4.3g

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