A lot of you expressed enthusiasm on my FB page for the recipe for this flavorful pineapple chicken curry with pak choi (super fresh and crunchy, packed with vitamins A, C and K) so I’m describing it here today, I’d call it a symphony of flavors: slightly hot, sweet, with a little bit of tangy lime, perfect to show to your taste buds something new and delicious. You can substitute chicken with pumpkin or lentil so you’ll get a vegan dish.
Ingredients for 4-6 person:
- 1 yellow onion
- 3 garlic cloves
- 2 cm piece of ginger
- 1 lemon grass
- 4 kefir lime leaves
- 1 chili
- 0,5 kg of chicken
- 1 cup of frozen peas
- 2 cups of diced fresh pineapple
- 1 table spoon of brown sugar
- 1 can of coconut milk
- 1 lime
- 1 heaped table spoon of curry powder (your choice)
- bunch of coriander (or parsley)
- 2 pak choi
- vegetable stock cube
- Sautee the chopped onion, garlic, ginger, chili, lemongrass and kefir lime leaves until softened (preferably in a wok).
- When softened and smelling lovely, toss in the diced chicken. Cook until colored.
- Sprinkle with curry powder, then pour over the coconut milk, add the vegetable stock cube, salt and sugar and cover until it starts boiling.
- Then add the peas and pineapples, reduce the heat and simmer for 20 more minutes.
- Before end add the zest and juice of one big juicy lime and chopped up coriander leaves, and cook for further 2-3 more minutes.
- Meanwhile halve the pak choi and pour over a lot of boiling water so it relaxes, but does not wilt. Squeeze a juice of half a lime and set aside. If you prefer more cooked, blanch it in boiling salty water for couple of minutes.
- In a bowl, serve rice, then add pak choi, pour over a decent amount of hot curry and decorate with the remaining coriander leaves.
If too spicy, add a little bit of cream or Greek yogurt. Optionally serve a chapati next to it and dig in.