Since this is the Deepavali week holiday and last week I have being invited for a Curry Sampling at CURRY ON! I think maybe I can share a simple and healthy Curry Recipe with everyone here. So what come in your mind when you read the heading of the post and see the photo. LONGAN + PINEAPPLE + CURRY ? ? ? ? ? ? = NICE?
From the ingredients here, you can see that it doesn't required any coconut milk or cream. All you need to get is these simple and healthy stuff which can satisfy your taste buds on curry and also help you to watch your waistline. The main ingredient that provide the fragrance is the Kaffir Lime Leaves which makes give this dish a very refreshing taste and fragrant. I have use this leaf to cook another Chicken Dish a few years back. You can click on this link for more details.
The Longan used in this recipe is from can which contain syrup, you can easily grab a can of this Longan in syrup in any supermarket or convenient store.
You will be surprised with the taste of this dish, it is something like a cross taste between Sambal and Tom Yum Chicken. It is very easy to prepared without much hassle. All you need is to cut the chicken breast meat into cubes, marinate with instant curry paste. Furthermore you can even use canned pineapple to replace the fresh type. Overall, this is a very refreshing dish because the gravy is infuse with Kaffir Lime leave aroma and Longan. It is an very appetising dish that goes well with steam rice.
Ingredients: (serves 2)
2 Tablespoons of Thai Red Curry Paste
1 Chicken Breast Meat, cut into cubes
1 Slice of Fresh Pineapple, cut into cubes
15 Longan In Syrup
2 Tablespoons of Sryup, from the longan can
1 Tomato, cut into wedges
2 Small Red Onion, cut into wedges
1/2 Tablespoon Olive Oil
4 Small Kaffir Lime Leaves, shredded
Methods:
1. Clean and trim the fat from the chicken breast, cut it into about 2" cubes.
2. Marinate the chicken with about 1 teaspoon of Thai red chilli paste and 1/2 teaspoon of light soy sauce for about 10 minutes.
3. Heat up a small saucepan with olive oil, saute the onion till fragrant.
4. Next add in half of the tomato wedges and some shredded kaffir lime leave then continue to stir-fry for another 15 second or so.
5. Spoon in the remaining chilli paste and continue to saute until fragrance then add in the marinated chicken cubes and fry till the meat is cooked through.
6. Next add in the pineapple cubes, longan, remaining tomato wedges and give it a good stir till combined.
7. Lastly stir in 2 tablespoons of syrup juice from the longan can and bring the mixture to boil for about 10 seconds.
8. Dish up and served with some balanced broccoli and steam rice.
Note:
~ You can get those instant Thai Red Chilli Paste by "Asian Home Gourmet" in most supermarket.
You can served this as a side dish or as a individual Main Course like those in the restaurant with steam rice. This is the 2nd time I tried using Longan as a ingredient in the dish. The other dish which I used Longan is "Stir-fry Pork Fillet with Longan" which you might be interested to take a look too :)
From the ingredients here, you can see that it doesn't required any coconut milk or cream. All you need to get is these simple and healthy stuff which can satisfy your taste buds on curry and also help you to watch your waistline. The main ingredient that provide the fragrance is the Kaffir Lime Leaves which makes give this dish a very refreshing taste and fragrant. I have use this leaf to cook another Chicken Dish a few years back. You can click on this link for more details.
The Longan used in this recipe is from can which contain syrup, you can easily grab a can of this Longan in syrup in any supermarket or convenient store.
You will be surprised with the taste of this dish, it is something like a cross taste between Sambal and Tom Yum Chicken. It is very easy to prepared without much hassle. All you need is to cut the chicken breast meat into cubes, marinate with instant curry paste. Furthermore you can even use canned pineapple to replace the fresh type. Overall, this is a very refreshing dish because the gravy is infuse with Kaffir Lime leave aroma and Longan. It is an very appetising dish that goes well with steam rice.
Ingredients: (serves 2)
2 Tablespoons of Thai Red Curry Paste
1 Chicken Breast Meat, cut into cubes
1 Slice of Fresh Pineapple, cut into cubes
15 Longan In Syrup
2 Tablespoons of Sryup, from the longan can
1 Tomato, cut into wedges
2 Small Red Onion, cut into wedges
1/2 Tablespoon Olive Oil
4 Small Kaffir Lime Leaves, shredded
Methods:
1. Clean and trim the fat from the chicken breast, cut it into about 2" cubes.
2. Marinate the chicken with about 1 teaspoon of Thai red chilli paste and 1/2 teaspoon of light soy sauce for about 10 minutes.
3. Heat up a small saucepan with olive oil, saute the onion till fragrant.
4. Next add in half of the tomato wedges and some shredded kaffir lime leave then continue to stir-fry for another 15 second or so.
5. Spoon in the remaining chilli paste and continue to saute until fragrance then add in the marinated chicken cubes and fry till the meat is cooked through.
6. Next add in the pineapple cubes, longan, remaining tomato wedges and give it a good stir till combined.
7. Lastly stir in 2 tablespoons of syrup juice from the longan can and bring the mixture to boil for about 10 seconds.
8. Dish up and served with some balanced broccoli and steam rice.
Note:
~ You can get those instant Thai Red Chilli Paste by "Asian Home Gourmet" in most supermarket.
You can served this as a side dish or as a individual Main Course like those in the restaurant with steam rice. This is the 2nd time I tried using Longan as a ingredient in the dish. The other dish which I used Longan is "Stir-fry Pork Fillet with Longan" which you might be interested to take a look too :)