Thai Pineapple Chicken Curry

Ingredients

• 500 gram boneless chicken pieces
• 2 tablespoon sesame oil
• 1 tablespoon finely minced garlic
• ½ Cup shallots (sambar onion)
• 2 tablespoon (approx 50g) Thai red curry paste
• 1 teaspoon light brown sugar
• 1 teaspoon Curry Powder or chilli powder
• 1 teaspoon salt or to taste
• ½ Cup diced red bell pepper
• ¼ Cup cherry tomato cut into halves
• 1 Cup thin coconut milk
• 2 Bird’s eye chilli diced
• 2 kaffir lime leaves
• ½ Cup chicken stock or water
• 1 cup diced pineapple
• 2 tablespoon chopped spring onion

Instructions

• Clean, wash, and pat dry the chicken pieces. Set them aside. Make sure they are of equal size for even cooking time.
• Heat oil in a wok. Add finely minced garlic and shallots. Fry them over high heat for less than a minute or till shallots become translucent and the aroma of garlic is released—no need to brown them.
• Add cleaned chicken pieces and fry them nicely for 2 – 3 minutes. They will become pale white from both sides. This step is important to make sure the chicken remains juicy.
• Add Thai red curry paste, curry powder or chilli powder, brown sugar, and half of coconut milk. Mix and stir fry for 2 – 3 minutes.
• Now add cherry tomato, bell peppers, kaffir lime leaves, sliced red chilli, salt, and the remaining coconut milk. Mix nicely.
• Add pineapple pieces, water, and more seasoning if required. Cover the wok with a lid. Allow the curry to simmer over low heat for 5 minutes or until the chicken and pineapple become tender.
• Garnish with chopped green onion or Thai basil.
• Serve Thai Pineapple Chicken Curry with rice.