"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet." - Julia Child

Tuesday, February 28, 2006

Chicken & Pineapple in Red Curry

3 chicken breasts, 1-inch-cubed
1 20oz. can pineapple chunks with juice
2 packages of firm Chinese tofu, 1-inch-cubed
1 can of coconut milk
1 4 oz. can of Thai red curry paste
1 bunch of green onions, chopped
1 bunch of cilantro, chopped
2 cups of milk (anything but fat free)
salt and brown sugar for taste

*Japanese tofu are not porous, and hence will not work for this recipe.
**Everything in the ingredients list is available at 99 Ranch.

  1. Saute chicken in a deep non-stick pan on medium-high heat until chicken is almost fully cooked.
  2. Reduce heat to medium.
  3. Add pineapples with its juice, tofu, coconut milk, milk and curry paste into the pan. Mix and stir until all the liquids dissolve into each other. Keep stirring until it starts to boil.
  4. Add green onions and parsley. Cover and reduce heat to medium low. Let simmer for 15-20 minutes.
  5. Adjust flavor with salt and brown sugar if necessary.
  6. Serve over rice or noodles.


Post a Comment

<< Home