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Chicken Curry With Pineapple (Gang Ped Gai Sapparot) Recipe

by Global Cookbook

Ingredients

400 gm (13 ounce) chicken fillets 1 tsp chilli paste 600 ml (20 fl ounce) coconut lowfat milk

300 gm (10 ounce) canned pineapple pcs 1 Tbsp. brown sugar 1 Tbsp. fish sauce

Directions

1. Takes 30 min.
2. Slice chicken, drain pineapple pcs. Bring half of the coconut lowfat milk to boil and add in chilli paste. Add in chicken and heat.
3. Add in pineapple, sugar, fish sauce and the rest of the coconut lowfat milk and stir.
4. Simmer for 15 min.

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