For this Cambodian Pineapple Curry Recipe you can use Thai eggplant or any long bean whatever you like, but don’t do it without pineapple. This curry will taste a bit different because of the Pineapple flavor.
Cambodian Pineapple Curry Recipe
For this Cambodian Pineapple Curry Recipe you can use Thai eggplant or any long bean whatever you like, but don’t do it without pineapple. This curry will taste a bit different because of the Pineapple flavor.
2
servings30
minutes30
minutes609
kcal1
hourIngredients
1 chicken leg or chicken breast or 10 big shrimps cut to bite size
1 can coconut milk
1 cup bamboo shoots cut to bite size
1 cup white cauliflower (this is optional that what I had in my fridge)
2 cup chunk pineapple (if you have fresh is better)
2 cup water
1/2 sliced white onion
A handful of Thai basil for garnish
1 tablespoon red curry paste (I don’t have red curry today so I use yellow curry)
3 tablespoon fish sauce
1 to 2 tablespoon of sugar or less up to you
1/2 teaspoon tamarind powder (if you pineapple is sour you don’t need it)
Directions
- In a soup pot turn the heat up to medium high add ½ can of coconut milk, lemongrass paste, curry paste break and stir it until it is boiling for one minute then add the chicken with 1 cup of water cook until the meat turn white (if you use chicken leg you have to cook a bit longer)
- After the chicken is almost done add the vegetables (save white onion last) add the rest of water and coconut milk cooked for 5 minutes until the vegetables are tender and the flavor come together.
- Now add fish sauce sugar and tamarind powder, white onion cook for 2 more minutes
- Taste and adjust the flavor
- Turn the heat off for 3 minutes before you add Thai basil.
Recipe Video
Notes
- Serve hot with rice
Nutrition Facts
- Serving Size: 2g
- Calories: 609kcal
- Fat: 37g
- Saturated Fat: 28g
- Cholesterol: 65mg
- Sodium: 258mg
- Carbohydrates: 47g
- Fiber: 8g
- Sugar: 32g
- Protein: 30g
