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Chicken Curry with Pineapple, Tomatoes, and Raisins

Featured in the Honolulu Star-Bulletin on May 14, 2008.



Chicken Curry with Pineapple, Tomatoes, and Raisins

  • 3 tablespoons vegetable oil
  • 3 tablespoons Thai red curry paste mixed with 3 tablespoons water
  • 3 stalks lemon grass (white portion only), finely minced
  • 2 inch ginger root, peeled and grated
  • 2 cloves garlic, mashed
  • 2 chicken breasts, cut into very thin strips
  • 1 cup thinly sliced shiitake mushrooms
  • 1 small can sliced bamboo shoots
  • 1 can (14 ounces) coconut milk
  • 1 heaping cup fresh pineapple, cut into 3/4-inch chunks
  • 1/2 cup golden raisins
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon nam pla (Thai fish sauce)
  • 2 tablespoons brown sugar
  • 2 medium tomatoes, seeds removed and cut into 1/2-inch dice
  • 1/4 cup packed basil leaves
  • 6 kaffir lime leaves, cut into very thin chiffonade
  • Basil leaves for garnish
  • 1 red Thai pepper, seeded and sliced diagonally for garnish
  • 2 1/2 cups raw jasmine rice, washed and cooked in 3 1/2 cups water


Heat a deep pot or wok. Add oil, red curry paste, lemon grass, ginger and garlic. Cook one to two minutes. Add chicken and cook until chicken is no longer pink. Add shiitake mushrooms and bamboo and cook 1 to 2 minutes. Add the coconut milk and bring to a gentle simmer. Add the pineapple and raisins; simmer gently until pineapple is tender, about 3 to 5 minutes. Season with salt, nam pla, and brown sugar. Just before serving, stir in the tomatoes, basil leaves, and kaffir lime leaves. Garnish with basil leaves and sliced red Thai pepper. Serve with cooked jasmine rice. Makes 4 servings.

Approximate Nutrient Analysis per serving:
750 calories, 33 g fat, 20 g saturated fat, 50 g cholesterol, 400 mg sodium, 91 g carbohydrate, 7 g fiber, 28 g sugar, 30 g protein


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