{5 ingredient} Red Curry with Quail and Pineapple
You could use chicken thigh fillets for this dish instead, but I like the slightly more refined flavour of quail breasts. Fresh pinapple could be used when in season, peeled, sliced and cut into bite-sized chunks.
Servings: 2 -4
For the Quail and Pineapple Red Curry:
- 320 g quail breast fillets skin removed and chopped in half
- 50 g red curry paste 50g
- 330 ml (2 small cans) coconut milk
- 2 ripe tomatoes diced
- 4 pineapple rings in juice cut into pieces
- 1 tbsp oil
To serve:
- Steamed white rice
- Fresh coriander leaves
- Fresh red long chillies sliced
To make the Quail and Pineapple Red Curry:
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.