Red Thai curry with chicken, pineapple and tomato

Ingredients for 2 servings:

• 250 ml coconut milk, unshaken
• 50 g red curry paste
• 200 ml chicken broth
• 200 g chicken breast
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 1 pinch of sea salt
• 1 tomato(s)
• 1 slice(s) pineapple, fresh
• 4 stalks of Thai basil
• jasmine rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Gaeng Phed Gai, suitable for all meta types

First, cut the chicken breast into bite-sized pieces. Wash the tomato and cut into eighths. Dice the pineapple. Open the coconut milk and scoop out the solids with a spoon. Heat the milk in a casserole dish over medium heat, add the curry paste, and fry for two minutes, stirring frequently. Add half of the chicken stock and mix well. Now add the chicken and the remaining coconut milk and slowly bring to a boil. Add 2 tablespoons of fish sauce, 1 teaspoon of palm sugar, and a pinch of salt. Simmer gently for three minutes, until the chicken is cooked. Now add the tomatoes and pineapple and simmer for another two minutes. Adjust the consistency of the curry with the remaining chicken stock. Season to taste with salt, fish sauce, and palm sugar. The curry should be spicy, slightly salty, and just slightly sweet. Wash the Thai basil, pick the leaves, and sprinkle them over the curry. Serve with steamed jasmine rice.