I’ve never liked pineapple– I’ve always found it sickeningly sweet, although perhaps that’s just because the only pineapple I had as a kid came from a Dole can.
But then our friends Peter and Cat invited Joe and me for dinner last night, and this curry… well, it kind of opened my eyes. This dish has the general tropical sweetness of a Thai curry, but it’s got enough heat and flavor that the pineapple sweetness doesn’t totally dominate. They served it with a mixture of brown and wild rice and a side of boiled sweet corn.
1 can Maesri panang curry paste
2.5 cups coconut milk
Fresh red, yellow and green bell peppers, sliced
1 chicken breast, diced
1/4 trimmed pineapple, cubed
Brown the chicken. Stir-fry the curry paste, slowly adding the coconut milk a little at a time. Add the chicken and other ingredients and simmer for about 20 minutes or until all ingredients are tender and cooked through.
For a vegetarian version, substitute tofu for chicken.