This is a delicious red curry recipe which has been generously supplied by Bethonga Gold  Wholefoods

Ingredients...

1/2 Bethonga Gold pineapple
8 chicken drumsticks, skin removed
30ml peanut oil
1 brown onion
2 cloves garlic, crushed
1 stalk lemon grass, white part only, finely sliced
1 tbs Thai red curry paste
1/2 cup coriander leaves
100ml coconut cream
20ml fish sauce
Juice of 1 lime
20g palm sugar, crumbled
4 Kaffir lime leaves
1 cup rice
4 lettuce leaf cups
4 sml red chillies, sliced and soaked in iced water for two hours for garnish    

Method... 

Cut pineapple into pieces, removing skin and core. Puree 3/4 of the pieces till smooth and chop the remainder finely.

Heat oil in a heavy based saucepan and cook onion over medium heat until soft. Add garlic, lemon grass, curry paste and coriander and cook for 5 minutes until fragrant.

Add coconut cream, fish sauce, lime juice, palm sugar, and puréed pineapple. Cook for 10 minutes then blend till smooth. Add 600ml water, chicken and Kaffir lime leaves and simmer gently for 45 minutes until tender. Meanwhile, cook rice in 4 cups salted boiling water.

Serve chicken on Thai steamed rice in lettuce cups. Pour over sauce and garnish with chopped pineapple and chilli.

Serves 4
Preparation time: 20 minutes
Cooking time: 60 minutes