11/12/2023 0 Comments Oh snap pineapple bites![]() ![]() ![]() However this also opened my eyes to the amount of sodium in the fish sauce 1540mg per tbps. This time I had to add a bit of agave to sweeten the mixture. The can of coconut milk used had 0 cream at the top, and sloshed like water when shaken. The second time I made it (tonight) I was overwhelmed by the saltiness. When the can was shaken no liquid sound was detected. I believe this was due to the coconut milk having a thick layer of cream at the top. Thank you for taking the time to post this recipe! First time I made it the flavor was a little more sweet and rich, more akin to what I would find at a restaurant. ![]() Now if only I could figure out how to make their mango Thai sodas!!! This recipe was a near perfect start for me to make a copycat pineapple chicken curry from my favorite Thai restaurant in Gardena, California called Bowl Thai. I also use an Aloha pepper(orange and red combined). I couldn’t fine the kaffir lime leaves locally in Wisconsin so I bought them as a powder on Amazon and they have the perfect taste. I also am not a super hot fan so I used 2 cans of coconut milk both times and it had a spicy kick but not overbearing. I also am not a seafood fan at all so I cut back the fish sauce to 1 tablespoon because it was way too much of a overbearing taste for me the first time I made it with 3 tablespoons. The second time I used canned pineapple in juice, did the same thing puréed and added pieces and it tasted much much better. The first time I used fresh pineapple that I made a purée with and then added chucks. I didn’t have the Thai basil and originally I used sweet basil, the second time I omitted that part completely. Love love love this! I’ve made it twice, first time I didn’t love it but decided to make some tweaks. ![]()
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