Ingredients
1 tbsp oil
500g boneless chicken breast
cut into strips
1 onion
chopped
2 tbsp mild curry paste
¾ cup chicken stock or water
2 tbsp fish sauce
1 tsp lemon or lime zest
finely grated
2 tbsp lemon or lime juice
1 tsp sugar
1 cup coconut cream
½ Dole Tropical Gold pineapple
cut into chunks
pepper
to taste
2 tbsp coriander
chopped
Allergy Advice
Contains Fish
Contains Gluten
Contains Nuts
Contains Shellfish
Contains Soy
Equipment
- 1 frying pan
Instructions
- Heat the oil in a frying pan over medium heat. Add the chicken and cook until brown. Remove from the pan and set aside.
- Add the onion to the pan and cook for 2 to 3 minutes. Add the curry paste and cook for a further minute.
- Return the chicken to the pan with the chicken stock or water, fish sauce, lemon or lime zest and juice, sugar and coconut cream. Simmer for 15 minutes or until the chicken is cooked and the sauce has thickened. Add extra water if necessary.
- Add the pineapple and season with black pepper. Cook for a further 2 minutes.
- Stir in the coriander before serving.
- Serve with steamed rice.
Notes
Tip
Add extra water if necessary.
Tip
Serve with steamed rice.
