Dole NZ - Pineapple and Lemongrass Chicken Curry

Ingredients

• 4 fat cloves garlic, roughly chopped
• 2 red chilli, deseeded & roughly chopped
• 1 small shallot, peeled & roughly chopped
• 1 thumb ginger, roughly chopped
• 2 small stalks lemongrass, outer layer removed & roughly chopped
• 2 kaffir lime leaves, stem removed
• 1 Tbsp each fish sauce & caster sugar
• 1 tsp each curry powder & turmeric
• ¼ tsp each cumin seeds, ground black pepper & ground cinnamon
• 6x bone-in, skin-on free-range chicken thighs
• ½ ripe Dole pineapple, skin removed
• 300ml full-fat Kara coconut milk
• 1 heaped Tbsp smooth peanut butter
• Juice of ½ lime (about 1 Tbsp)
• 1 tsp each fish sauce & caster sugar