Our favorite Thai restaurant has everything we want in a restaurant, amazing food, knowledgeable and friendly wait staff, and the owner visits each table to make sure every guest has a perfect dinner. We would eat there once a week if only it was closer to our house.
I always order pad thai, because it is just so good, and hubby always orders pineapple curry, which is also very good. We justify ordering the same dishes by saying that we will try something different “next time.” Of course we make that promise every time
Since we can’t eat there every week, I worked on a recipe to recreate the pineapple curry. All of the ingredients keep in the freezer or pantry, so we keep everything on hand and this curry is now a regular on our dinner menu. I use Quorn chick’n tenders in my portion and he cooks organic chicken breasts for his.
- 2 13.5 ounce cans coconut milk (light or regular)
- 1 package Quorn chick'n tenders
- 1 tablespoon Thai Kitchen red curry paste (more to taste)
- 1 20 ounce can pineapple chunks, drained
- 3 cups cooked jasmine rice
- I usually start the curry while the rice is simmering so it's all ready at the same time.
- Sautee chick'n tenders over medium heat until slightly browned, set aside
- Bring coconut milk to a boil
- Stir in red curry paste
- Add pineapple and chick'n*
- Reduce heat to medium-low and simmer for 5 minutes
- Serve with jasmine rice, enjoy!
*If using real chicken, split the curry after adding pineapple and substitute ¾ pounds cooked chicken cut into bite sized pieces for half the package of chick'n tenders.
What restaurant meals have you recreated at home?