Untraditional Pineapple Coconut Curry

Photo: Carrie Barr

Ingredients

10 ounces coconut milk, ½ reserved

10 ounces pineapple chunks, with liquid

5 teaspoons curry powder or curry paste

2 cups chopped vegetables*

2 teaspoons cornstarch

1/2 teaspoon salt

Salt and pepper for rice

Red pepper flakes

Preparation

Put rice and water in a pot, bring to a boil and then simmer with a lid on for 20 minutes. Turn the heat off and leaved the lid on for another 10 minutes. You can also use a rice cooker.

While the rice is cooking, put cooked chicken, pineapple (juice and all), coconut (cream too), curry powder, and salt in a wok or a deep frying pan. The amount of curry powder is flexible, depending on how much spice you want. Let it all simmer for 5 minutes.

Add the vegetables and simmer for another 5 minutes. You can also add as much of the red pepper flakes as you would like at this point depending on your taste.

At this point you may add a little cornstarch (2 teaspoons mixed with a 3 tablespoons cold water) because to make a little thicker sauce if you don’t like to take the time to reduce it. Just don’t add too much or you won’t have any sauce to seep into the rice.

Mix the reserved 1/2 cup coconut into the rice and a little salt and pepper. Serve the curry over the rice.