This tropical chicken curry is sensational and so so easy. There is a bit of prep involved – allow 30 to 45 minutes to chop and prepare the ingredients (throw on some music and enjoy the process). After some initial cooking, you then throw the ingredients together and give it a mix from time to time. Voila – watch the aroma waft and the room fall in love.
This recipe comes from a gorgeous book that I purchased in Fiji – Unforgettable: a coconut cookbook. The flavours dance like the music and the people of Fiji. Such a great place. And coconut: such a great ingredient. This would make a great dish for a large group dinner party. Prepare everything before your guests arrive, throw it all together and leave to cook. But be prepared, it is so tasty, someone might just ask you to be theirs forever**.
2 chicken breast fillets, cut into strips or cubes
2 tsp lime juice (use the real thing, even if limes are $2.58 each. Yep – time to plant a tree)
1 large brown onion, diced
2 tsp fish sauce
2 tsp brown sugar
1 tsp red curry paste (I used 2 tsp)
1/2 cup green capsicum, diced
1/2 cup pumpkin, cubed
1/2 cup pineapple, diced
2 chillies, finely chopped
2 tbsp chashew nuts, chopped
1 cup coconut milk
1 tsp ginger, grated
2 tsp lemon grass, finely chopped
4 small garlic cloves, crushed
1 tbsp coriander, chopped
1 tbsp macadamia nut oil
Chop and prepare all ingredients.
Heat oil in a fry pan and fry chicken until 3/4 cooked.
Add all other ingredients, except coriander.
Cook for 10 minutes, or until all vegetables are cooked.
Sprinkle with coriander. Serve with coconut rice***.
* Results not yet proven.
** Hasn’t happened yet. I’m just sayin.
*** Cook rice in coconut milk instead of water (1 cup rice, 2 cups coconut milk. Add water if necessary). Watch the milk when boiling and simmering and ensure it does not boil over.