Spicy red chicken curry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 200 g cherry tomatoes
• 1 small can of pineapple, pieces, drained weight 140 g
• 2 stalk(s) lemongrass
• 1 tbsp oil (peanut oil)
• 1 tbsp red curry paste
• 400 ml coconut milk
• 1 tbsp palm sugar
• 3 tbsp fish sauce
• 2 tbsp lime juice, freshly squeezed
• possibly coriander leaves, some

Instructions

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

from Thailand

Wash the chicken breast fillet, pat dry, and cut into 1cm cubes. Wash the cherry tomatoes. Drain the pineapple. You can use fresh pineapple instead of canned pineapple. Cut the pineapple into small pieces. Rinse the lemongrass, trim a piece from both ends, and chop very finely. Heat the oil in a wok. Stir in the red curry paste and fry. Use less the first time, as the paste gives the dish its spiciness. Deglaze with coconut milk and dissolve the paste. Bring to a boil. Season with lemongrass, fish sauce, palm sugar, and freshly squeezed lime juice. Add the chicken and pineapple pieces and simmer uncovered for about 5 minutes. Then add the tomatoes and heat until hot. Serve with sticky fragrant rice in Asian bowls. Chop the coriander leaves, sprinkle over the top, and serve.