Serves 6

Prep time 20 mins

Cooking time 40 mins



1.5 kg boneless, skinned chicken thighs, chopped in half


Paste - 1 chopped onion

4 cloves garlic

30mm piece ginger

1 Tsp shrimp paste

1 lemongrass stalk

1 Tsp ground star anise

1 Tsp cinnamon

1 Tbs palm sugar

3tbs med curry powder


400g new spuds

50g edamame beans

Tin coconut milk

2 lemon grass, chopped

250ml water


Pineapple – 6 cloves garlic

5 red chillies

30mm ginger

50g sugar

80ml oil

2tsp turmeric


1 pineapple, chopped into 30mm pieces

60ml cider vinegar


Serve with boiled sticky rice




  1. For the Pineapple – Blend 6 cloves garlic, 5 red chillies, 30mm ginger, 50g sugar, 80ml oil and 2tsp turmeric until smooth. Heat the paste for 15mins over low heat.
  2. Add 60ml of cider vinegar, stir well and then add 1 chopped pineapple, cool.
  3. For the curry – blend 1 chopped onion, 4 cloves garlic, 30mm piece ginger, 1 Tsp shrimp paste, 1 lemongrass stalk, 1 Tsp ground star anise, 1 tsp cinnamon, 1 tbs palm sugar. When smooth add in 3 tbs of medium curry powder.
  4. Heat this for 6-8 mins.
  5. Add the 1.5 kg boneless, skinned chicken thighs, chopped in half, 1 tin of coconut milk and 250ml of water and bring to the boil.
  6. Simmer 5mins, then add 400g of new spuds, 50g of edamame beans, 2 lemon grass and cook until the spuds are done (approx. 25mins).
  7. Serve with rice and pickled pineapple on the side.

Back Forward