Chicken-pineapple curry from the wok

Name: Chicken-pineapple curry from the wok
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Chicken filet; 350 g Pineapple; 1 hazelnut-sized piece of ginger; 3 Garlic cloves; 1 red pepper; 3 Spring onions with large onion; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 150 g Basmati Rice; 1 1/2 TSP. red curry paste; 300 ml Vegetable broth (instant); 200 ml Coconut milk; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Chicken filet
350 g Pineapple
1 hazelnut-sized piece of ginger
3 Garlic cloves
1 red pepper
3 Spring onions with large onion
1 TABLESPOON Olive oil
7-10 Tbsp Salt
150 g Basmati Rice
1 1/2 TSP. red curry paste
300 ml Vegetable broth (instant)
200 ml Coconut milk
2-3 TEASPOONS Cornstarch
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and cut into pieces. Peel the pineapple, cut out the hard stalk and cut the flesh into pieces. Peel ginger and garlic and cut into slices.
2
Clean, wash and cut the peppers into strips. Clean, wash and cut spring onions into rings. Put something aside for garnishing. Heat oil in a wok. Season meat with salt and fry for 2-3 minutes, turning.
3
Prepare rice in boiling salted water according to package instructions. Add paprika, curry paste, garlic, ginger and pineapple and continue to fry for 2-3 minutes. Deglaze with broth and coconut milk, add spring onions and continue cooking for 3-4 minutes.
4
In the meantime, stir the starch with a little water until smooth and thicken the sauce with it until it is slightly creamy. Season curry with salt and pepper and arrange in preheated bowls. Drain the rice, also arrange in bowls, sprinkle with the remaining spring onions and add.