Kuchnia

Spicy Pineapple Chicken Curry


Ingredients
Curry Paste

5 stalks lemongrass

1 shallot

3 cloves garlic

2 inches ginger (roughly thumb-sized)

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon turmeric

pinch cinnamon

pinch clove

Other ingredients

1/2 of a fresh pineapple

2 chicken breasts

1 red bell pepper

1 cup coconut milk

30 leaves of Thai basil

1 lime, juiced

Directions

Remove the stringy outer pieces of lemongrass and slice the tender lemongrass heart into small rounds. Place all the curry paste ingredients into the food processor and process until smooth.
Cut the pineapple, chicken and the red pepper into strips. Remove the basil from the stalks and tear the larger leaves.
In a hot wok or frying pan, sear the chicken in some oil for about 3 minutes. Add the red pepper and cook another 3 minutes. Add the pineapple and cook about 5 minutes. Add the curry paste and cook for 4 or 5 minutes. Add the coconut milk and bring to a simmer. Lower heat and cook about 7 minutes. Remove from heat, and stir in the basil and lime juice.