Forget duck. Try a combination of Thai red curry with the more delicate flavours of quail, 5 ingredients and ready in minutes.
For the past couple of weeks I’ve had this continuous craving for a delicously soupy quail and pineapple red curry. And even though I bought a sachet of Asian Home Gourmet‘s all-natural and gluten-free Thai Red Curry paste, and had a pack of Game Farm’s quail breasts on hand in the freezer, I kept hesitating… You see Mr Chipconnoisseur says he’s not a big fan of quail.
Finally, two Thursdays ago the time had come! Mr Chipconnoisseur was meant to be staying interstate for business, which meant only one thing for me: quail curry for diner! I must have had a quarter of it as I was cooking, the flavours from the paste were so intense, but mild at the same time, and the quail cooked beautifully in just a few minutes. I was looking forward to having some more for dinner-proper and lunch the next day.
Then the phone call came.
“I’m flying back tonight, and will be starving. Will you have dinner for me?”. Mild panic set in. Erm. What do I do?! I looked at the delicous curry sitting in the pot in front of me and thought; if I add a little chicken thigh to the mix Mr Chipconnoisseur should be fine…
“Chicken and Pineapple Red Curry, mild”. Pause. Fingers crossed. ”Sounds good, see you soon”. So, I quickly browned and added a couple of thigh fillets to the mix and he loved it! He requested seconds, and a lunch pack for the next day.
But I needed to come clean. And so, just last week, as we were sharing a dish of seared salmon – another novelty on Mr Chipconnoisseur’s menu, I told him the truth about the red curry, and he was pleasantly surprised. As for me, I know I’ll be adding Asian Home Gourmet‘s Thai Red Curry paste to my regular dinner repertoire, because just as the laksa paste I am addicted to, it’s tasty, additive-free and super easy to cook with, and now someone else likes it too.
- 320g Game Farm quail breast fillets, skin removed and chopped in half
- 1 (50g) sachet Asian Home Gourmet red curry paste
- 2 (165ml) cans coconut milk
- 2 ripe tomatoes, diced
- 4 pineapple rings in juice, cut into pieces
- 1 tbsp oil
- Steamed white rice
- Fresh coriander leaves
- Fresh red long chillies, sliced
- Heat oil in a medium stockpot over medium-high heat.
- Add the red curry paste and cook for about 1 minute, stirring.
- Add quail breasts and stir-fry for a minute.
- Add coconut milk. Bring to a boil. Cook for a further 5-7 minutes.
- Add pineapple and tomatoes. Cook for another minute.
- Turn off the heat.
- Serve the curry over steamed rice.
- Garnish with fresh coriander leaves and sliced chilli.