How to Make Thai Pineapple Curry
Step #1: Bring a large pot of water to a boil. Turn off the heat and submerge the rice noodles for 2-3 minutes, until al dente. Drain and set aside. I’ve been making this as a regular “curry” for years, but the other day it occurred to me that noodles needed to be involved. Oh, and peanut butter, because curry + peanut butter is everything you need in life. I make the recipe as-is through Step 3 below. Then, I portion out half of it and stick it in a plastic storage container. That’s just basic curry, and I eat it with rice later in the week. Then I continue the recipe as written, using just ¾ cup pineapple, 2 tablespoons peanut butter, and about 4 oz. of rice noodles. That way, I’m making two different meals out of the same recipe! If I can cook once, and then get to eat curry noodles and chicken curry over rice, I’m a happy camper. Step #2: Meanwhile, heat the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the bell pepper and scallions; sauté for 60-90 seconds, until slightly browned. Add the ginger and curry paste to the pan. Use a wooden spoon to press the curry paste into the pan and let it fry for 60 seconds. Step #3: Add the coconut milk to the pan and stir. Allow it to come to a boil, then add the chicken. Once the mixture returns to a boil, turn the heat down to low and simmer until the chicken is cooked through (2-3 minutes). Stir in the fish sauce and brown sugar. Step #4: Use a ladle to transfer about a cup of the curry sauce to a small bowl. Whisk in the peanut butter until smooth. Transfer the mixture back to the pan and stir well. Step #5: Add the pineapple and prepared rice noodles to the pan. Let simmer for 2-3 minutes, until the noodles are fully softened and the pineapple is warmed through. Step #6: Serve topped with fresh cilantro and lime wedges for squeezing. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until warmed through. For the best texture, avoid overheating as it can cause the coconut milk to separate. Add a splash of water or coconut milk if the curry thickens too much.
