Spicy Pineapple Curry with Crispy Potatoes
Indulge in the vibrant flavors of this Spicy Pineapple Curry with a delightful blend of tender Brussels sprouts, sweet canned pineapple, and aromatic green curry paste. Served with golden crispy potatoes, this dish is complemented by tangy Greek yoghurt and creamy creme fraiche for added richness.
ingredients
- 1 cup Brussels sprouts, halved
- 1 cup canned pineapple chunks, drained
- 3 tbsp tomato paste
- 1 large tomato, diced
- 2 tbsp green curry paste
- 4 eggs
- 1 cup canned corn, drained
- ½ cup Greek yoghurt
- 4 medium potatoes, cut into chunks
- 1 onion, diced
- ¼ cup creme fraiche
steps
- 1.
Preheat the oven to 425°F (220°C). Toss the potato chunks with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- 2.
In a large pan, heat some oil and sauté the diced onion until translucent. Add Brussels sprouts and cook for 5 minutes until slightly tender.
- 3.
Stir in the tomato paste and diced tomato, allowing them to cook and meld for 2 minutes.
- 4.
Add green curry paste, canned pineapple, and canned corn. Stir well to coat all ingredients evenly. Simmer for 10 minutes to allow flavors to develop.
- 5.
While the curry simmers, poach the eggs gently in boiling water for 3-4 minutes until the whites are set but yolks remain runny.
- 6.
Serve the Spicy Pineapple Curry over a bed of crispy roasted potatoes, topped with the poached eggs. Garnish with a dollop of Greek yoghurt and a drizzle of creme fraiche.
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