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Fruity Chicken Curry with Tomatoes

Fruity Chicken Curry with Tomatoes
15 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
600 grams Chicken breast
200 grams cherry tomato
200 grams Pineapple pulp
2 stalks Lemongrass
1 tablespoon Vegetable oil
1 tablespoon Red Curry paste
1 can Coconut milk (400 ml)
1 tablespoon Cane sugar
3 tablespoons Fish sauce
2 tablespoons Lime juice
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Preparation steps

1

Cut chicken cut into cubes about 1 cm (approximately 1/2 inch). Rinse the tomatoes and cut pineapple into small pieces. Rinse lemongrass, cut off ends, peel outer layers and finely chop the rest.

2

Heat oil in a wok or frying pan, stir in the curry paste and cook. Pour in the coconut milk and boil vigorously. Season with lemongrass, sugar, fish sauce and lime juice. Add chicken and pineapple and simmer for about 5 minutes. Add tomatoes and heat through. Serve in bowls.