Thai curry with chicken breast, pineapple and oyster sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 m.-large onion(s), red
• 3 garlic cloves
• 1 piece(s) ginger root, thumb-sized
• 1 tsp Thai curry paste, red
• 1 small can of pineapple pieces, approx. 124 g
• 400 ml coconut milk
• 1 tsp chicken broth powder
• 200 ml water
• 2 tbsp oyster sauce
• 1 pinch of salt
• 4 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the chicken breast fillets into bite-sized cubes and place in a bowl. Mix with soy sauce (to taste) and cornstarch by hand. Roughly dice the onions. Cut the ginger and garlic into sticks. Drain the pineapple in a sieve; you don’t need to reserve the juice. Add half of the rapeseed oil to a wok and heat on 3/4 heat. Add the ginger and garlic to the wok and fry until lightly browned. Add the chicken breast cubes and fry. Once the meat has a good brown color, remove from the wok. Add the remaining rapeseed oil to the wok and heat. Add the diced onions and red curry paste (more if desired) to the wok and fry. Once everything has taken on a roasted aroma, add the pineapple pieces and fry briefly. Keep the heat on. Dissolve the chicken stock powder in the water and add it with the coconut milk. Bring to a boil before adding the oyster sauce. Add the meat back in and heat everything up again over reduced heat. I made basmati rice with it.