My recently sponsored trip by Tourism Authority Thailand (TAT) to cruise around Bangkok was just terrific experience. We too got to discover food like the Ko Dang Talay and many more great eating places(will be posting soon). But this trip I was eyeing on getting myself to shop for cooking ingredients at any supermarkets that I can get into. Then I managed to step into TESSCO, brilliant and I got this small pack of Thai red curry paste.
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Sitting in the studio reflecting myself to get inspired, I decided to cook myself something nice and tasty. Something believable, yet something tasty and lightly strong in flavour. I know I got this red curry paste tucked comfortly in the cabinet and I wanted to try them out. Having a de-skinned pineapple in the fridge just fabulous and motivated me to have it infused into the curry. Definitely will sweeten the curry well
300gm Chicken (chopped – can use whole leg, wings or breast)
1 whole onion (sliced)
2 clove of garlic (chopped)
1 tablespoon red curry paste
1/4 small pineapple
1/2 cup of chicken stock
1/2 cup of light coconut milk
1 tablespoon cooking oil
salt and pepper for seasoning.
Heat up the Philip Pressure Cooker by setting the bake button.
With the lid open, pour in the oil.
Place in the onion and had it stir fried till fragrant then add in garlic.
Add in the red curry paste and fry till fragrant.
Add in the chicken and coat it over the paste.
Add in the chicken stock and coconut milk.
Switch on the chicken button, closed the lid and KPT for 20mins.
Serve good with white rice.
I like it a lot, delicious . . . a great comfort meal at home . . .. . . . nothing beats a good home cooked food. . . . . . Sidney Kan