Pineapple Curry

Somlaw Machu Ktis Manaws - Healthy and creamy with natural sweet and sour from pineapple, it's no wonder that this curry is comfort food.

Prep Time25

Cook Time20

Course: Soup

Cuisine: Cambodian

Keyword: curry, Lemongrass Paste, Pineapple, Pineapple Curry, Pineapple Soup

Servings:

Calories: 159kcal

Author: Chef Channy

Ingredients

3 ounces cooking oil
5 tbsp Angkor California Chili Powder
6 ounces Angkor Lemongrass Paste
1.5 pound chicken thighs (1” cubes)*
1.5 pound fresh pineapple (½” cubes)
5 cups chicken broth
1.5 14 oz can coconut cream
1.5 ounce Lacinato kale (remove stems, chop bite sized)
1 ounce chi neang vorng (Thai basil) **
salt
1 fruit lime (optional)

Instructions

Prepare the base - Heat oil and chili powder over lowest heat; stir continuously until oil turns red. Add 6 tablespoons of top part of coconut cream, stir constantly until paste is bubbling, and uniform in texture. Add lemongrass paste, continue cooking until liquid is gone and paste begins to stick together.
Cook the meat - Turn heat to medium, add chicken and sauté until meat is evenly seared. Add ½ cup of water stir and bring to boil, reduce heat, and simmer for 10 to 15 minutes until chicken is fully cooked (at least 165ºF), stir halfway through.
Add remaining ingredients - Add pineapple, mix well. Turn heat to high, add chicken broth and bring to rolling boil. Add the remaining coconut cream, stir. Turn off heat, add basil and kale; salt to taste.
Optional - Some pineapple is too sweet and not sour enough, thus it is an option to add fresh squeeze lime juice to taste.

Notes

Serve with steamed rice, slices of baguette (toasted), soba noodles, or angel-hair pasta.

Despite its beautiful deep red color, this popular soup is not spicy.

* Variation: Replace chicken with 2.0 pounds spare ribs cut 1½” thick. Simmer ribs for 1.5 hour until the meat is easily removed from the bones. Remove the bones and return meat to soup.

** Substitution: If chi neang vorng is not available use Italian basil.

Nutrition