Thai Pineapple Coconut Curry Chicken

Cut all the grapes and tomatoes in half.
Cut all the bell peppers into long strips about 1/4 inch wide.
Drain the can of pineapple and set aside half the can.

Slice the chicken breasts into thin pieces going against the grain. Throw ‘em in a skillet and cook ‘em until the pink is gone and then set it aside.

In a wok or a saucepan, stir-fry the red curry paste with the vegetable oil over low heat. The color will start to brighten, and that’s when you add a splash of coconut milk and whisk it. Continue to add more coconut milk and whisk until you’ve used half the can.

Turn the heat up to medium and add the fish sauce and sugar. If you want to add prawns, now’s the time for that too. Whisk it and then add the rest of the coconut milk.

Turn up the heat to high and throw in the bell peppers, grapes, tomatoes, and chicken. Let it cook until it starts to bubble, then you can turn off the heat.

Notes:

This is medium spicy. 1 tablespoon more curry paste would make it HOT. Less would make it mild.

Serve over jasmine rice. It’s also very good over black pearl rice.

For garnish, try to find Thai basil or Lemon Basil.

As for the brands, those are the ones that are carried in my local Asian supermarket. As long as you get high quality ingredients, you will be fine. The coconut milk should be thick and sweet. The fish sauce should be clear and not stinky.