Chicken And Pineapple Curry

Chicken and Pineapple Curry

Serves 4

30 ml (2 T) Huletts Molasses
500 g chicken fillets cubed 
410 ml (1 can) coconut milk
50 g (1 packet) red curry paste
6 - 8 lime leaves
60 ml (¼ cup) fish sauce
250 ml (1 cup) good quality chicken stock
375 ml (1½ cups) pineapple, cubed
salt to taste
  1. Place the Huletts Molasses and chicken cubes in a large mixing bowl, stirring well to coat the chicken cubes. Set aside and allow to marinate for at least 30 minutes. Tip: If the Huletts Molasses isn’t runny enough to coat the chicken, heat it briefly in the microwave.
  2. In a large pot, bring the coconut milk to the boil. Add the curry paste while stirring until well incorporated.
  3. Add the lime leaves and cook for a further 2 minutes.
  4. Add the marinated chicken cubes, fish sauce and chicken stock.
  5. Simmer until the chicken is cooked through. – this should only take a couple of minutes.
  6. Add the pineapple cubes and heat through.
  7. Taste and season with salt if required.
  8. Spoon the hot curry onto warm jasmin rice and garnish with coriander, thai basil and chillies. Serve lime wedges on the side.
Serving Suggestion: Serve with steamed jasmine rice, coriander leaves, Thai basil leaves, sliced red chillies, and lime wedges