Ingredients

10 oz skinless, boneless chicken breast

2 cups unsweetened coconut milk

2 tbsp red curry paste

2 lime leaces, torn into thirds

2 tbsp fish sauce

1 tsp sugar

1 average pineapple, cut into 1/2 inch chunks

Strips of red pepper

2.5 cups freshly steamed rice

Preparation

  1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long, and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve.

  2. Heat 1 cup of coconut milk in a wok (or large frying pan) on high heat until it boils. Add red curry and stir-fry to dissolve for 1-2 minutes. Add lime leaves and fish sauce and stir briefly. Immediately add reserved chicken and sugar and stir-fry for 2 minutes, until the chicken in springy. Add pineapple and stir-fry for 2 minutes. Add remaining coconut milk and stir-cook for 2-3 minutes, until oil rises to the surface.

3.Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.