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.
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|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|
|2 tablespoon of lemongrass paste|
|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