Red Thai curry with basil

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 cans of coconut milk
• 2 tbsp Soy sauce, light, thin
• 2 tbsp soy sauce, dark, thick
• 2 tbsp fish sauce, Thai
• 2 tbsp curry paste, red (or panan curry paste)
• 5 kaffir lime leaves
• 1 bunch basil (Thai basil)
• 1 gr. can/n pineapple, chopped, with juice
• 2 tbsp sugar
• some sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast fillet into pieces. Heat one of the two cans of coconut milk in a large pot (be careful, as coconut milk tends to splash out of the pot when cooking). Whisk in the curry paste until dissolved. Add the two soy sauces and the fish sauce and mix. Add the second can of coconut milk and bring to a boil. Now add the raw chicken pieces and the kaffir lime leaves and simmer for about 20-25 minutes. Add about 3/4 of the pineapple pieces with all of their juice and simmer for another 5 minutes. Remove the kaffir lime leaves and stir in the sugar. Thicken everything with a little sauce thickener and stir until the curry has a creamy consistency. Add the torn Thai basil leaves and serve immediately. Serve with steamed rice. Note: Be careful with the curry paste! It’s extremely spicy, so if you don’t want the dish to be too spicy, you should use a little less. I’ve added enough quantities to make the dish hot and spicy, but not overpowering. The curry freezes wonderfully, by the way.