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Method
Make it happen
- 01
Heat the oil in a wide pan, soften the sliced onion for 5 minutes and stir in crushed garlic for 30 seconds.
- 02
Stir in the specified curry paste for 1 minute, then add coconut milk, water and salt; bring to a gentle simmer for 3 minutes.
- 03
Simmer thin chicken strips in the curry sauce for 9–10 minutes, stirring often.
- 04
Add pineapple and sliced pepper and cook 6–8 minutes more until the chicken is thoroughly cooked and pepper tender.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.