Thai Red Chicken and Pineapple Curry with Jasmine Tea Rice

Thai Red Chicken and Pineapple Curry with Jasmine Tea Rice

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 5, 2015.
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Thai red chicken and pineapple curry is served with jasmine tea rice. Infusing rice with tea is popular in Thailand to give rice a subtle flavour. Jasmine green tea contains powerful antioxidants which detox the body and enhance the immune system!

Ingredients

JASMINE TEA RICE

  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 2 green tea with jasmine tea bags
  • 1/2 teaspoon salt

THAI RED CHICKEN AND PINEAPPLE

  • 1 brown onion, finely diced
  • 1-1 1/2 tablespoons red curry paste (depending on heat preference)
  • 1 can coconut milk, shake can before using
  • 2 kaffir lime leaves, central stem removed, leaves finely sliced
  • 1 stalk lemongrass, bottom 3cm and outer layer removed, finely sliced
  • 1 can pineapple pieces, drained
  • 1/2 bag baby spinach leaves
  • 300g chicken breast, sliced into 1cm strips
  • Juice of 1/2 a lime
  • 2 teaspoons fish sauce

TO SERVE

  • 1 Lebanese cucumber
  • 1/4 cup coriander
  • 1/2 a lime, cut into wedges (optional)

Steps

  1. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Heat a drizzle of oil in a large fry-pan or wok on medium heat. Fry onion for about 3 minutes, until softened. Add curry paste and ¼ cup of the coconut milk, cook for about 1 minute, stirring constantly with a wooden spoon. Add remaining coconut milk, kaffir lime leaves, lemongrass and pineapple. Simmer, uncovered, for about 8 minutes, until sauce has thickened.
  3. While curry is cooking, finely slice spinach; slice cucumber into batons; roughly chop coriander; cut lime half into wedges; set all aside.
  4. Add chicken and spinach to curry and cook for 4–5 minutes, until chicken is just cooked through. Stir though lime juice and fish sauce.
  5. Spoon some jasmine tea rice and curry onto each plate, garnish with coriander, and serve cucumber on the side. Squeeze over extra lime juice (if desired).

Nutritional Information

Energy 2670 kj
638 kcal
Protein 31.1g
Carbohydrate 70.1g
Fat 26.3g