Thai Pineapple Curry with Birds Eye Chillies

by Hot Juan on May 21, 2010 · 0 comments

in Recipes

This recipe comes from a friend of Darth Naga, Sean (also know as Relentl3ss), who has cooked this for Darth and Mrs Naga, so it suspect it will taste very good. It uses the popular Birds Eye Chilli, and not of the ingredients should be hard to find in a reasonable supermarket.

Ingredients:
Ground nut oil,
1 LARGE pineapple,
150g green beans,
2 large coconuts (or 1 can coconut milk, 1 sachet creamed coconut)
2 stalks lemongrass
Fat pad-thai noodles

Curry Paste:
6 large spring onions,
4 cloves garlic
4 sizable red birds eye chillis
2 tablespoons grated galangal (or ginger if you cannot get galangal)
Juice of 2 limes
½ teaspoon of ground cumin
½ teaspoon of cumin seeds
1 tablespoon of fish sauce (or soy sauce for the vegetarian option)
½ teaspoon crushed black pepper
¼ teaspoon sea salt

The method:

  • Put all of the curry paste ingredients into a food processor, and mix into a fine paste.
  • Chop the pineapple into ½ inch cubes – ensuring the woody core is completely removed.
  • Using the blunt edge of a large knife, smash the lemongrass against a chopping board.
  • Heat enough groundnut oil in a wok, or high-sided frying pan, to cover the base of the pan.
  • When the oil is hot enough, add the cubed pineapple (careful – it can spit), and the split lemongrass.
  • When the edges of the pineapple start to slightly turn brown, push the cubes to one side, remove the lemongrass, and add the curry paste into the hot oil – slowly turn the cooked pineapple into the paste as it is heating through.
  • When the mix is simmering nicely, add the coconut – if using fresh coconut, blend the coconut milk with the flesh in a blender, or else pour in the milk from the can, and add the creamed coconut.
  • Steam the pad Thai noodles – if possible over the wok, else use a sauce pan with boiling water and a dash of garlic powder and soy sauce.
  • Serve the noodles in a bowl with the pineapple curry on top.

If you want something more substantial, add large tiger prawns or langoustines before the pineapple – and increase the cooking time to suit.
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