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.

Ingredients:

  • 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.  

Directions

  1. 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. 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. 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. 4. Serve over plain rice. Even better the next day.
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