A delicious fish recipe for any occasion!
Original source : Ard-Buffet – Recipe service “Food connects: Chefs of foreign lands dish up” by Nitaya.
Cut the chicken meat into bite-sized pieces. Dice the pineapple. Rinse and dry the lemon leaves and basil sprigs, chop the lemon leaves, pluck the leaves off the basil. Heat about 6-8 tbsp coconut milk with the curry paste in a wok, stirring over medium heat for 1-2 minutes. Add the chicken and heat briefly.
Add fish sauce, palm sugar, pineapple and lemon leaves. Fold in the remaining coconut milk, diluting with a little water if necessary. Bring everything to a boil briefly. Rinse the peppers, remove the stem, cut the pods in half lengthwise twice and remove the seeds. Season the chicken curry with basil and pepperoni and serve with long grain rice.
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