Thai cuisine is one that has been greatly influenced by all it’s surrounding neighbors. To me the most obvious influence has been from Indian cuisine because of the spices and though very different but still similar, the curries. Thai food is unique in that it has created this perfectly well balanced harmony of 5 flavors that are present in every dish or in every meal. The flavors are salty,sweet,sour,bitter/aromatic and heat/spicy, not particular to that order. Some samples of how the flavors are brought into a dish can be from salty -from shrimp paste or fish sauce,sweet- from sugar or sweet fruits, sour from lemon or lime juice,bitter/aromatic-can come from bitter melons or aromatic herbs and green vegetables, heat- of course from chilies or the curry paste. Though not included in the 5 main flavors but common in many dishes is the sweet and creaminess of coconut milk. Most people when they think Thai food think Hot!, but it’s not all about the chili, it’s about bringing out all those flavors that then compliment each other. I love spicy food but spicy to where it doesn’t over power the rest of the dish. What’s the point then, might as well grab whole chilies and start munching away, (ouch better grab the antacids). I do believe that in any type of cuisine the heat or spiciness is not the flavor that should overpower everything else, it should be a touch of what the rest of the dish is about. When I’ve heard people or friends say they have never tried or don’t like Thai or other “spicy” cuisines because they are not able to handle the spiciness, it makes me feel a bit sad. To me it’s a pity for people to miss out on such scrumptious meals when they really shouldn’t have to. (By the way my recipes can all be adjusted to fit your personal “heat” level.) Today I have a big favorite of not only mine but my husband and one of our frequent dinner guest’s , Thai Chicken Pineapple curry with cherry tomatoes and bamboo shoots. Just writing this makes my mouth water.
Ingredients
2 chicken breast
1 cup / 226 grams fresh pineapple, bite-size pieces
1/2 cup / 125 ml bamboo shoots
160 grams / 12 red cherry tomatoes
2 Tbs/ 30 ml red curry paste
1 tablespoon / 15 ml grated ginger
2 garlic cloves,minced
1 1/2 tablespoons / 22.5 ml fish sauce
1 teaspoon / 5 ml sugar ( if using canned pineapple omit)
1/2 cup bouillon cube or ½ chicken broth (vegetarians can use veget
250 cups ml / 1 coconut milk
1 tablespoon / 15 ml oil
1/2 teaspoon / 2.5 ml turmeric
1 red pepper, sliced , extra spicy optional
Fresh Cilantro or Basil leaves to garnish, optional
Preparation
1. In separate cutting boards dice the pineapple and chicken into thick bite size pieces.
2. In a large pan or wok warm up oil, then add the chicken and cook all the way through.
3. Next add the ginger and garlic, cook for a few minutes then add the curry paste stir to combine with chicken.
4. Then add the chicken broth, sugar, turmeric, bamboo shoots, pineapple and fish sauce. Add this point you can also add the extra chili pepper if your using it. Under medium heat cover and simmer for about 10 minutes.
5. Add the coconut milk and stir, next add the cherry tomatoes and cook for another 5-8 minutes when the tomatoes should be soft.
6. The coconut milk is added toward the end to prevent curdling.
7. Done! or you can let it cook a bit longer until you are ready to serve. When serving you can add a couple of Fresh Basil or Cilantro leaves for decoration. Serve with steamed white rice.
8. Tip~ you can use drained canned pineapple if fresh isn’t available but it taste so much better with fresh. Makes great leftovers, that’s if you have any left.
