Pineapple Curry


2 cans coconut milk
1 lb. Boneless chicken breast (thinly sliced)
1/2 onion (cut into eighths)
Red Curry Paste
1 can pineapple tidbits (slightly mashed)
fish sauce (can also be replaced with salt, but not as authentic)
3 lemon tree leaves (cut into thin strips)

Put coconut milk into large pot over medium- medium high heat. Bring to a boil, stirring occasionally. Using a regular table spoon, put 2-3 scoops of curry paste into the coconut milk (more if it looks pale or not spicy enough.) Stir until dissolved. Add onion, cooking until softened. Add chicken, heating until cooked thoroughly. Add approx. 1/2 cup sugar 1 T. fish sauce. (both need to be adjusted to taste.) Add pineapple, stir, allow to simmer approx. 15-20 minutes. Add leaves, stir, taste, adjust curry paste, sugar or fish sauce depending on your liking.

Serve over steamed rice.

Recipe From {Nillawan Grover}