Simple, easy, delicious, and addictive. Creamy coconut paired with fresh ripe pineapple and a mix of red and green curry pastes gives this curry a beautiful color and a surprisingly complex flavor, even if you decide to go mild on the heat scale.I toss in tons of fresh veggies and serve with jasmine rice and top with crunchy, salty cashews. Make it vegetarian - just skip the chicken and add extra firm Tofu or extra veggies.Elegant enough for guests but perfect for busy weeknights since this curry can be on the table in less than 30 minutes. One word Yummmmm!In a hurry? Use rotisserie chicken. Yep, it will still be fab. Just add the chicken when you add the zucchini and squash so it doesn't get rubbery.
If you have large Electric Wok it works great, otherwise use a shallow dutch oven.
4chicken breasts boneless, skinless - sliced into thin strips
salt and pepper - to taste
1Tfresh lime juice
.5Cfresh pineapple chunks
unsweetened coconut milk
- full fat
6oz pineapple juice
4Tred curry paste
4Tgreen curry paste
1TThai chili paste
1red onion - thickly sliced and cut into quarters
red bell pepper - cored, seed and cut into strips
2Cfresh pineapple chunks
2yellow squash - seeded and sliced into 1/4 inch 1/2 moons. see notes
2zucchini - medium, seeded and sliced into 1/4 inch 1/2 moons
crushed red pepper flakes - optional - to taste
.5Cwhole cashews - for topping
cilantro - coarsely chopped for topping
Cook chicken while you blend the ingredients for the curry.
Heat 1 T olive oil over med heat
Toss thinly sliced chicken strips with lime juice and season with salt and pepper.
Add chicken to the wok and cook until just cooked through before adding the curry blend.
To Make the Curry Blend
In a food processor or blender puree the pineapple until relatively smooth. It won't be completely smooth but that's ok.
Add remaining ingredients and puree until well combined.
Cooking the Curry, Chicken, and Vegetables
Add curry blend to the wok and cook with the chicken.
Add red onion, red bell pepper, and green beans and cook for 8- 10 minutes.
Check curry for spice level - if you desire a more Thai hot flavor add red pepper flakes to taste.
Add pineapple, squash, and zucchini. Cook an additional 8- 10 minutes.
Add carrots and cook 2 minutes. Turn off heat.
Your curry will not be thick, it will have the consistency of coconut milk.
Transfer to a deep serving platter or large bowl.
Garnish with cashews and cilantro. Alternately, serve cilantro and cashews on the side and let guests add them.
Easy Breezy. Stress- Free Tips
Make it Vegetarian:Skip the chicken and substitute extra-firm tofu or chickpeas. Or just add more vegetables.VegetablesI've chosen easy to find veggies that are available all year but feel free to experiment. If I have or can find Thai basil, it adds a really nice flavor. Other veggies to try:Thai eggplantEggplantSpinachAsparagus (only cook for 2 or 3 minutes)ChickpeasIn a hurry? Use rotisserie chicken. Yep, it will still be fab. Just add the chicken when you add the zucchini and squash so it doesn't get rubbery.Why seed zucchini and squash? Seeded zucchini squash will release less liquid into the curry and helps keep them crisp. To seed, zucchini or squash - cut lengthwise and scoop out seeds with a spoon.