It’s Monday, it’s Family Day (in BC, at least), the sun is shining, and we have a week of vacation to look forward to!
Our plans for the week include climbing, cooking, cycling (Jonty is finally able to do this after his knee injury!), and generally relaxing – really, all the attributes of a good stay-cation 🙂
Flying home this past weekend, I had a 2-hour layover in LAX, in which I spent a good chunk of that time people-watching. The waiting area was filled with a plethora of highly-tanned / sun-burnt people, wearing shorts, flip-flops and sun hats. Looking at the t-shirts many of them were wearing, I suspect most were coming back from a vacation in Mexico.
I’m convinced that a week, or even a couple of days, of sunshine can do good things for a person’s general well-being, especially if you live on the West Coast, where it’s generally a given that the first few months of the year will be spent in grey, rainy weather.
So if you can’t get away for a few warm days somewhere, this meal might be your next best bet! It’s very colourful, and the taste of grilled pineapple will whisk your taste-buds away to a brighter, more tropical place. At least, that’s what we’re telling ourselves 🙂
There’s something very satisfying in the pairing of sweet and spicy; in this case, the grilled pineapple mixed in with the spicy red curry hit the spot.
This meal is easy to make and can be a clean-out-the-fridge kind of dinner, using whatever protein and vegetables suit your mood. We used coconut milk and our homemade Thai red curry paste as the base for this curry, and added in chicken and an assortment of veggies. While the curry is simmering away, the farro can be cooked and, just before you’re ready to eat, the pineapple can be grilled.
In about 30 minutes, you’ve got a dinner ready that will hopefully whisk you away to a warmer, brighter place (at least, in taste 🙂 ).
- Serves: 4 servings
- Serving size: 1 bowl
- Calories: 560
- Fat: 32.3 g
- Saturated fat: 22.7 g
- Carbohydrates: 38.6 g
- Sugar: 14.6 g
- Sodium: 217.7 mg
- Fiber: 6.9 g
- Protein: 36.8 g
- Cholesterol: 91.3 mg
- 500 g boneless, skinless chicken breast, cubed
- 1 can (495mL) full-fat coconut milk
- 2 tbsp red curry paste (we used our homemade version)
- 2 tbsp natural peanut butter
- 1 red bell pepper, diced
- 1 tbsp honey
- 2 carrots, julienned
- 1 tsp fish sauce
- ¼ cup cilantro, chopped
- ½ lime, juiced
- ¼ whole pineapple, sliced into wedges
- ½ cup farro
- Rinse the farro under running water until the water runs clear. Place into a small sauce pan and add enough water to cover the farro by a few inches.
- Bring the water to a boil, then reduce to low, partially cover and let simmer for ~25 minutes, or until the grain is tender but still has a bite. Drain any water remaining in the pan, and set aside until ready to eat.
- Add the coconut milk, red curry paste, peanut butter and fish sauce to a large sauce pan over medium heat. Let simmer for about 5 minutes, until the coconut milk starts to thicken slightly.
- Add the chopped chicken, stir and let simmer for 10 minutes.
- Add the pepper and carrot, and let simmer for another 5 minutes.
- Just before serving, add the chopped cilantro and a squeeze of lime juice.
- While the curry is simmering, grill the pineapple pieces. Place the pineapple on a grill pan over medium-high heat for 2 - 4 minutes, until the pineapple starts to caramelize and get the nice sear marks on it. Flip the pieces over and grill for the same amount of time.
- Spoon some farro into a bowl and laddle the curry over top.
- Sprinkle with any remaining cilantro and serve with the grilled pineapple.