Yellow chicken pineapple basil curry
Prepare a flavorful yellow chicken pineapple basil curry using coconut milk, fresh basil, and spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Pineapple (drained and cut into chunks) | 1 | Can |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Yellow Curry Paste (store-bought or homemade) | 4 | Tbsp |
| Basil Leaves (fresh, roughly torn) | 1 | Bunch |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (fresh, grated) | 1 | Tbsp |
| Fish Sauce | 2 | Tbsp |
| Brown Sugar | 1 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Red Chili (sliced, optional for garnish) | 1 | Count |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger, sauté for another minute until fragrant.
- Stir in the yellow curry paste and cook for 2 minutes, stirring constantly.
- Add chicken pieces to the pot and cook until they are no longer pink on the outside.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Add the pineapple chunks and bring the mixture to a simmer. Cook for 15-20 minutes until the chicken is cooked through.
- Stir in the fresh basil leaves and lime juice. Adjust seasoning with salt if needed.
- Serve the curry hot, garnished with sliced red chili if desired.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
GraterLarge Pot