Saturday, March 10, 2012

Pineapple Curry (Khmer somlor ktis)

Pineapple Curry (Khmer somlor ktis)

For this 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.

1 chicken leg or chicken breast or 10 big shrimps cut to bite size (not cut the shrimps)
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)
11/2 cup of chunk pineapple (if you have fresh is better)
2 ½ cup of water
1/2 sliced white onion
A handful of Thai basil for garnish
2 T of lemongrass paste
1 T of red curry paste (I don’t have red curry today so I use yellow curry)
3 T of fish sauce
1 to 2 T of sugar or less up to you
1/2 t of tamarind powder (if you pineapple is sour you don’t need it)

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


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