Zutaten für Thai Pineapple Curry Or Gaeng Kua Sapparod Recipe
- Chicken Breast
- Medium Shrimp
- Coconut Cream
- 1 (14-ounce) can full-fat coconut milk
- Pineapple Chunks
- Brown Sugar
- 2 tablespoons fish sauce
- Tamarind Juice
- Red Curry Paste
- Jasmine Rice
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Zubereitung von Thai Pineapple Curry Or Gaeng Kua Sapparod Recipe
- In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add 1 pound of chicken breast (or 14 oz firm tofu, cubed) and stir-fry until browned.
- Add 1 large onion, chopped, and 2 cloves of garlic, minced, and stir-fry for 2 minutes until softened.
- Stir in 2 tablespoons of Thai red curry paste and cook for 1 minute until fragrant.
- Add 1 (14-ounce) can of full-fat coconut milk, 1 cup of chicken broth, 1/2 cup of pineapple chunks (fresh or canned), 1/4 cup of brown sugar (adjust to taste), 2 tablespoons of fish sauce, and 1 tablespoon of lime juice.
- Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
- Stir in 1/2 cup of chopped bell peppers (any color) and 1/4 cup chopped fresh cilantro during the last 5 minutes of cooking.
- Taste and adjust seasoning as needed. Add more sugar for sweetness, fish sauce for saltiness, or lime juice for acidity.
- Serve hot with steamed rice. Garnish with extra cilantro and a lime wedge.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
180g
Fat
120g
Carbs
16g
