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Rode currie met knip en ananas

6 Aantal personen


• 450gr jasmijn rijst
• 60gr rode curry pasta
• 1 blikje Del Monte® kokosmelk
• 4 kipfilets in blokjes
• 2 el vissaus
• 225gr waterkastanjes, afgegoten
• 1 blikje bamboescheuten, afgegoten
• 0,5 rode paprika Del Monte®, in grove stukken
• 0,5 groene paprika Del Monte®, in grove stukken
• 0,5 rode ui, gesnipperd
• 225gr Del Monte® Gold® Extra Sweet ananas of 1 blik Del Monte® ananas stukjes op sap 432gr


1)In a bowl, whisk together curry paste and 1 can Del Monte® coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, water chestnuts, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear. 2)Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Stir in pineapple. 3)Serve over the cooked rice.

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