Thai Red Curry Chicken with Pineapple and Tomatoes

Thai red curry has a really wonderful heat that starts subtley and gradually builds up. You can find thai red curry in most ethnic sections of any grocery store, although it will be quite expensive compared to prices you would find in an Asian market - as much as 4 to 5 times more expensive. If you have access to an Asian market, I strongly suggest getting your thai curry pastes there. Two very popular and reliable brands of curry paste are Maesri and Mae Ploy. I personally prefer Maesri red curry paste because the can is just the right size for the amount of heat I like in this recipe, but both curry pastes are of high quality.

Although not "authentic" in terms of origin, I think this recipe pays homage to traditional thai red curry recipes. The sweetness of pineapple and cherry tomatoes are a wonderful complement to thai red curry, and the ground cashew in this recipe lends the dish a smoothness it is otherwise lacking. I came up with this recipe through trial and error, and it has become one of my favorite ways to prepare thai red curry. If you are not a meat eater, you can easily omit the chicken and substitute vegetable broth for the chicken broth and salt for the fish sauce (but much less, less than 1/2 tsp of salt) to make this recipe both vegan and vegetarian friendly.

Recipe for Thai Red Curry Chicken with Tomatoes and Pineapple
SERVES 6

1/2 lb boneless chicken, uncooked, cut into approximate 1 inch cubes
4 ounces red curry paste (I use 1 can of Maesri red curry paste, use less if you are sensitive to spicy foods)
1 1/2 tablespoons peanut oil
1 (14 ounce) can coconut milk
2 cups chicken broth
2 tablespoon fish sauce (depends how salty you like it)
2 tablespoon brown sugar or palm sugar
1 cup unsalted cashews, divided
1 cup grape tomatoes
1 cup frozen pineapple chunks (or fresh, do NOT use canned)
1/4 cup sliced scallion

Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.

Heat heavy pan over med-high heat. Add peanut oil, chicken, and red curry paste and stir-fry for a few minutes until chicken is no longer pink in center.

Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.

When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.

I prefer serving this recipe over brown rice; the nuttiness of the rice compliments the cashews nicely.