How to make
The jasmine rice is rinsed under cold water until the water runs almost clear. It is placed in a small saucepan with the measured water and salt, then brought to a gentle boil. The heat is lowered, the pan is covered, and the rice is cooked for about 12 minutes. It is then left covered off the heat for another 8-10 minutes, so the grains finish steaming and stay fluffy.
The chicken is patted dry and cut into bite-size strips or cubes. This helps the meat cook evenly and keeps the creamy green chicken curry tender rather than dry. If canned pineapple is used, the chunks are drained well; a little juice may be kept aside only if a sweeter sauce is desired.
A wide pan is warmed over medium heat and the oil is added. The onion is cooked for 3-4 minutes, until soft and lightly golden at the edges. Garlic and ginger are stirred in for about 30 seconds, just until fragrant. The green curry paste and turmeric are added next and cooked for 1 minute, which wakes up the spices and gives the coconut sauce a deeper flavor.
The chicken pieces are added to the pan and stirred through the aromatic paste. They are cooked for 4-5 minutes, until the surface turns pale and lightly sealed. The chicken does not need to be fully cooked at this stage, because it will finish simmering in the sauce.
The coconut milk and chicken stock are poured in gradually while stirring, so the curry becomes smooth and creamy. The bay leaf, fish sauce and brown sugar are added. The curry is brought to a gentle simmer, then cooked uncovered for 10-12 minutes, until the chicken is cooked through and the sauce has slightly thickened.
The pineapple chunks are folded into the curry and simmered for another 3-4 minutes. They should warm through but keep their shape, adding sweet, juicy bites to the creamy green curry sauce. The bay leaf is removed, then the curry is finished with lime juice and adjusted with a little salt if needed.
The creamy green chicken curry with pineapple is served hot in shallow bowls or deep plates, with steamed jasmine rice on the side. Fresh cilantro leaves are scattered over the top just before serving. Leftovers can be cooled, covered and refrigerated for up to 2 days; they are best reheated gently over low heat, with a splash of water or stock to loosen the coconut sauce.
For more comforting curries, try the aromatic cauliflower curry and the hearty chickpea curry for your next cozy meal.
