Thai Chicken and Tropical Gold Pineapple Curry | Dole New Zealand
Spicy but not too hot, this curry is one to try for all the family.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plate
- Citrus press
Ingredients
- 1 tbsp oil
- 500 g boneless chicken breast, cut into strips
- 1 onion, chopped
- 2 tbsp mild curry paste
- 3/4 cup chicken stock or water
- 2 teaspoons fish sauce
- ½ tsp finely grated lemon or lime zest
- 2 tbsp lemon or lime juice
- ½ tsp sugar
- 1 cup coconut cream
- ½ Dole Tropical Gold pineapple, cut into chunks
- pepper
- 2 tbsp chopped coriander
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