Kang Kao – Pineapple Curry
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
A slightly sweet Thai soup to warm you through before trick or treating.
- 1 tablespoon of Maesri red curry paste
- 2 x ~14 oz cans of coconut milk, I buy Chaokoh brand or Arroy-d, not Piña Colada coconut milk. Thick layer of coconut cream on top, thinner coconut milk below.
- 1 red bell pepper, deseeded and cut into 1/2” squares.
- 1 x 8 oz can crushed pineapple in pineapple juice
- 1 x 8 oz can sliced pineapple in pineapple juice, each ring cut smaller, drain and retain pineapple juice.
- 1 tbsp fish sauce
- 1+1/2 tbsp light brown sugar or Palm sugar if you have it for more authentic taste, but don’t buy it just for this.
- zest and juice of lime (or 2 tbsp Tamarind paste – see note. Yes, substitution would mean using 2 limes, try with one and then add more if you want. Everyone’s taste is different and they have a lower sugar taste than here)
- salt and pepper
- 1 gluten-free rotisserie chicken, skinned and boned, flesh removed and cut into very small pieces.
- 1. In large pan (about 8 cup, 2 ltr) fry the curry paste in half a can of coconut milk. Pim said ‘One thing though, I learned this trick from my home Ed teacher (who was a retired Royal chef) in grade school. When making Thai curry, always start with – mixing about 1/2 cup of coconut milk (use only the thick part) with curry paste in a pan on medium heat. Let it cook for a few minutes until you notice the red/orange oil bubbly and good fragrance. This is the key of making tasty Thai curry. Then, add the meat and other ingredients.’ This is also how I do a regular curry base.
- 2. Add rest of coconut milk, bell pepper, crushed pineapple, pineapple pieces, fish sauce, brown sugar, lime zest and juice, some salt and pepper. Bring to a boil, cover and turn down to a simmer.
- 3. While sauce is simmering, I then take the rotisserie chicken apart and cut into very small pieces. This gives time for the sauce to simmer and develop. Then I add the cooked chicken, cover and simmer for about 15 more minutes. I added water from coconut milk cans since depending on lid of pan, a lot of liquid can evaporate which will make sauce thicker and spicier.
- 4. Serve over plain rice. Even better the next day.