Curry Chicken With Fresh Pineapple

• 10 oz skinless, boneless chicken breast
• 2 cups unsweetened coconut milk
• 2 tbsp red curry paste
• 2 lime leaces, torn into thirds
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 average pineapple, cut into 1/2 inch chunks
• Strips of red pepper
• 2.5 cups freshly steamed rice

1. 1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long, and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve.
2. 2. Heat 1 cup of coconut milk in a wok (or large frying pan) on high heat until it boils. Add red curry and stir-fry to dissolve for 1-2 minutes. Add lime leaves and fish sauce and stir briefly. Immediately add reserved chicken and sugar and stir-fry for 2 minutes, until the chicken in springy. Add pineapple and stir-fry for 2 minutes. Add remaining coconut milk and stir-cook for 2-3 minutes, until oil rises to the surface.
3. 3.Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.

skinless, unsweetened coconut milk, red curry, lime leaces, fish sauce, sugar, pineapple, red pepper, freshly steamed rice

Taken from www.epicurious.com/recipes/member/views/curry-chicken-with-fresh-pineapple-50186954 (may not work)