(NC)—The sweet and creamy taste of Almond Fresh complements the flavours of Thai cooking beautifully. Serve over Thai noodles or sticky rice.Preparation time:
10 minutesCooking time:
Makes: 4 servingsIngredients:
1 lb (500g) skinless boneless chicken breasts
1 large red or orange pepper
1 1/2 cups (375mL) pineapple chunks (about 1/4 fresh pineapple)
3 green onions
1 cup (250mL) original Almond Fresh
1 tbsp (15mL) fish sauce
4 tsp (20mL) cornstarch
1/2 tsp (2mL) Thai curry paste, green or red
1/4 tsp (1mL) salt
1 tbsp (15mL) vegetable oil
1/2 cup (125mL) chopped coriander
1 tbsp (15mL) lime juiceDirections:
1. Slice chicken into thin strips. Core peppers and slice into long thin strips. Cut pineapple into bite-size chunks and thinly slice green onions.
2. Whisk Almond Fresh with fish sauce, cornstarch, curry paste and salt until cornstarch is dissolved.
3. Heat oil in a large frying pan over medium-high heat. Add chicken and stir fry until no longer pink. Add pepper and pineapple. Continue to stir fry just until pepper softens, about 2 minutes.
4. Whisk Almond Fresh mixture. Add to chicken along with green onions. Stir continuously until mixture thickens, about 1 minute. Reduce heat to low and continue to stir about 1 minute. Stir in coriander, lime juice and salt to taste.