Starting most Monday mornings, Jonty and I usually start to talk about what we want to make / eat on the coming weekend (five whole days early!!) – probably because we’re so excited to have the weekend roll around again, but also because we tend to have more time to cook, and we enjoy the process 🙂
During the past week, Jonty came across a recipe for a Caribbean-style chicken, and I found a recipe that called for chicken with grilled pineapple. We imagined the flavours would go together well, and figured it could be good “bowl food” (because we’re all about our nibbly / tapas / small eats on the weekend!).
This recipe is a bit of a mix, partly from a few different recipes online, and partly from the Green Curry Paste I made in the summer. If you want the paste super smooth, a food processor or high-speed blender will be needed, but it’s just a matter of throwing everything into the mix and pureeing until smooth. Super easy!
As you would expect, the main ingredient of a Red Curry Paste is … wait for it… Red Chili Peppers! We used the thin red Thai chilies – if you can handle the heat, use a lot of them; if you have a more delicate palate, just remove all (or most) of the seeds.
I know lots of people say to wear gloves or something if you’re chopping a lot of chilis or jalapenos, to reduce the burning. I never do, but I usually pay the price (my climber-fingers were burning for most of the evening… and I may have rubbed my eye at some point during the process… ouch!)
We made a peanut-coconut Thai chicken curry with grilled pineapple, and used about 2 or 3 tbsp of the curry paste for the meal, it was very tasty!
Even on its own, this paste tastes really good, so if you’re looking for a great spicy dip, try mixing 1 tbsp of the curry paste into 1 cup of non-fat Greek yogurt. We nibbled this with fresh veggies and homemade potato chips – add in a good UKIPA, and your Saturday night is set! 🙂
- Serves: 1.5 cups
- Serving size: 1 tbsp
- Calories: 13
- Fat: 0.9 g
- Saturated fat: 0.1 g
- Carbohydrates: 1.5 g
- Sugar: 0.3 g
- Sodium: 56.1 mg
- Fiber: 0.3 g
- Protein: 0.2 g
- Cholesterol: 0 mg
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp sea salt
- 45 g / 1.5 oz / ~20 red Thai chilis, chopped (seeds in or out, depending on your heat preference)
- ½ medium red onion
- 3 cloves garlic, peeled
- 5 cm piece of fresh ginger, peeled and roughly chopped
- 1 tbsp fresh turmeric root, peeled (~2 little pieces)
- 1 stalk fresh lemongrass (bottom ⅔rd of the stalk)
- 1 lime, zest + juice
- 1 tsp toasted sesame oil
- 1 tbsp extra-virgin olive oil
- ⅓ cup chopped cilantro
- Place everything in a food processor (fitted with the S-blade) or a high-speed blender (like a Blendtec) and puree until smooth. This may take at least 5 minutes.
- Taste and adjust add more salt or lime juice, if necessary.
- Transfer into a jar with a tight-fitting lid.
For use in curries, I usually add 2 to 3 heaping tablespoons.