This is another recipe we made from Wandee Young's cookbook Simply Thai Cooking. The heat of the red curry paste coupled with the sweetness of the pineapple and the chicken make this a tasty dish. We used chicken thighs rather than chicken breast, and cut down the amount of red curry paste (if you like heat, feel free to double the amount of red curry paste).Kan Kuua Suparod Gai
adapted from a recipe from Simply Thai Cooking, 2nd Edition
300 g skinless, boneless chicken thighs
2 cups coconut milk
1-1/2 Tbsp red curry paste
2 lime leaves, torn into thirds
2 Tbsp fish sauce
1 tsp sugar
1 pineapple, cut into 1/2" chunks (or 1 can pineapple slices or chunks)
strips of red pepper
Slice the chicken into thin strips (place in freezer for 15-20 minutes to harden).
Heat half of the coconut milk in a wok on high heat till it boils. Add red curry paste and stir-fry to dissolve (1-2 minutes). Add lime leaves and fish sauce and stir briefly. Immediately add chicken and sugar and stir-fry for 2 minutes, until chicken is springy. Add pineapple chunks and stir-fry for an additional 2 minutes. Add the remaining coconut milk and cook for 2-3 minutes while constantly stirring, until oil rises to the surface.
Garnish with red pepper slices and serve with steamed Jasmine rice.