Chicken curry with pineapple

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 200 g pineapple, firm, peeled
• 4 kaffir lime leaves
• 3 sprig(s) of basil (Thai basil)
• 3 Pepper, red
• 400 ml coconut milk
• 1 tbsp curry paste, red
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 50 ml water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken into bite-sized pieces. Dice the pineapple. Wash, dry, and roughly chop the lemon leaves. Wash the basil sprigs, pat them dry, pick off the leaves, and chop them. Wash the peppers, remove the stems, halve the peppers lengthwise twice, and remove the seeds. Heat about 6 to 8 tablespoons of coconut milk with the curry paste in a wok over medium heat for about 3 minutes, stirring, until the curry paste is completely mixed with the coconut milk. Add the chicken, increase the heat, and simmer for about 10-12 minutes. Add the pineapple, fish sauce, sugar, and lemon leaves. Add the remaining coconut milk, thinning with a little water if necessary. Bring everything back to a boil briefly over medium heat. Season to taste with the Thai basil.