Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand"
Heat coconut cream over high heat. Add curry paste and stir into hot coconut cream. Cook, stirring until paste is fragrant.
Add coconut milk, chicken, pineapple and tomatoes. Simmer 10 minutes to warm through chicken.
Stir through fish sauce, sugar, kaffir lime leaves, lime juice and basil leaves. Serve with steamed rice.
Note: Left-over roast chicken is perfect for this dish. If using store-bought BBQ chicken, leave it to cool down before slicing.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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