Cambodian Pineapple Curry Recipe
The Cambodian Pineapple Curry Recipe offers a unique twist on traditional curry by incorporating the delightful flavor of pineapple. While Thai eggplant or long beans can be used, pineapple is the star ingredient that sets this dish apart. The recipe provides options for protein, allowing for the use of chicken leg, chicken breast, or large shrimp, all cut into bite-sized pieces. Other key ingredients include coconut milk, bamboo shoots, white cauliflower (optional), white onion, Thai basil for garnish, red or yellow curry paste, fish sauce, sugar, and tamarind powder (if the pineapple is not sour).
To begin, a soup pot is heated to medium-high, and half a can of coconut milk is added along with lemongrass paste and curry paste. This mixture is stirred and brought to a boil for one minute before adding the chicken and a cup of water. The chicken is cooked until it turns white, with chicken legs requiring a bit longer cooking time.
Once the chicken is almost done, the vegetables (excluding the white onion) are added, along with the remaining water and coconut milk. The dish is then cooked for five minutes, allowing the vegetables to become tender and the flavors to meld. Next, fish sauce, sugar, tamarind powder (if needed), and sliced white onion are added and cooked for an additional two minutes. The curry is tasted and adjustments are made to the flavor as desired.
Before serving, the dish is left to sit for three minutes, after which Thai basil is added for a burst of fresh flavor. The Cambodian Pineapple Curry is best enjoyed hot, served alongside rice. This recipe offers a tantalizing fusion of sweet and savory, with the pineapple lending a unique and delightful twist to a traditional curry.
|1 chicken leg or chicken breast or 10 big shrimps cut to bite size|
|1 can of coconut milk|
|1 cup of bamboo shoots cut to bite size|
|1 cup of white cauliflower (this is optional that what I had in my fridge)|
|2 cup of chunk pineapple (if you have fresh is better)|
|2 cup of water|
|1/2 sliced white onion|
|A handful of Thai basil for garnish|
|1 tablespoon of red curry paste (I don’t have red curry today so I use yellow curry)|
|3 tablespoon of fish sauce|
|1 to 2 tablespoon of sugar or less up to you|
|1/2 teaspoon of tamarind powder (if you pineapple is sour you don’t need it)|
Directions to make Cambodian Pineapple Curry Recipe
- 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.
Serve hot with rice
Related Recipe: Cambodian Neem Flower Salad
Serving Size: 2
Calories Per Serving: 609