I spent a few days last week in Denver visiting an old friend. One of the restaurants we visited was a Thai place called Tommy's Thai. I had an incredible Thai curry of pineapple and chicken. The bite sized pieces of chicken were bathed in a delicious red curry sauce and had bits of pineapple were mingled in with the tender chicken. I did some research online and have come up with a recipe that is close enough to satisfy my need for this dish, but if you are ever in Denver please go to Tommy's and have the original. I can also recommend the vegetable goyza dumplings as well! Oh, and if you do go to Tommy's, please note that all dishes come with varying degrees of hotness. Aaron and I both had medium dishes and they were almost too hot for us. I can only imagine how how the hottest dishes are (they are labeled, Thai hot)! Serve this curry with a mound of hot rice. Oh, and the gravy on this dish is a bit thin, so you may want to serve it in a bowl. Enjoy!
2 tbsp. vegetable oil
1 pound boneless chicken, sliced into bite sized pieces
2 cups diced fresh pineapple
1 onion, halved and thinly sliced
1 tbsp. Thai red curry paste (more if you want it hotter)
2 cups (1 can) coconut milk
1/2 cup chicken stock
1 tbsp. sugar
2 tbsp. Thai fish sauce
chopped fresh basil to garnish (optional)
Heat the oil in a large skillet or wok. Add the onion and fry until it begins to brown a bit, then add the curry paste and fry until it is fragrant. Add the chicken pieces and stir fry those until they turn white. Add the pineapple, coconut milk, stock, sugar and fish sauce. Simmer over high heat about 15 minutes or until the gravy reduces a bit and thickens slightly. Garnish with the basil and eat with rice.
You can substitute an equal amount of shrimp or other seafood for the chicken.
