Untraditional Pineapple Coconut Curry
By: Carrie Barr
Published: Thursday, January 28, 2010 - 10:06am

Ingredients




10 ounces coconut milk, ½  reserved
10 ounces pineapple chunks, with liquid
5 teaspoons curry powder or curry paste
2 cups chopped vegetables*
2 teaspoons cornstarch
1/2 teaspoon salt
Salt and pepper for rice
Red pepper flakes

Preparation

1 Put rice and water in a pot, bring to a boil and then simmer with a lid on for 20 minutes. Turn the heat off and leaved the lid on for another 10 minutes. You can also use a rice cooker. 2 While the rice is cooking, put cooked chicken, pineapple (juice and all), coconut (cream too), curry powder, and salt in a wok or a deep frying pan. The amount of curry powder is flexible, depending on how much spice you want. Let it all simmer for 5 minutes. 3 Add the vegetables and simmer for another 5 minutes. You can also add as much of the red pepper flakes as you would like at this point depending on your taste. 4 At this point you may add a little cornstarch (2 teaspoons mixed with a 3 tablespoons cold water) because to make a little thicker sauce if you don’t like to take the time to reduce it. Just don’t add too much or you won’t have any sauce to seep into the rice. 5 Mix the reserved 1/2 cup coconut into the rice and a little salt and pepper. Serve the curry over the rice.

About


*You can use many types of vegetables, including cubed potatoes, carrots, green beans, peas, and broccoli.
Other additions: unsweetened coconut flakes and bell peppers added at Step 3.