Thai Chicken Curry With Pineapple

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• 4 tbsp. oil for cooking
• 1 clove garlic, minced
• 2 tbsp. red curry paste
• 1 small tomato, seeded and diced
• 2 cups canned unsweetened coconut milk
• 1 cup pineapple chunks, fresh or canned
• 4 tbsp. fish sauce (or soy sauce)
• 2-4 tbsp. Sriracha sauce, or other chili-garlic sauce (depending on how spicy you like it)
• 2 tsp. sugar
• juice of 1/2 lime, or more to taste
• 1 bunch fresh basil, roughly chopped (about 1/2 cup)
• Accompaniment: steamed jasmine rice
• 2 cups rice
• 2 cups water
• salt to taste

1. For the rice:
2. Wash rice in cold water until water runs clear. Drain in a sieve. Bring water, rice and salt to boil in a large saucepan. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Remove from heat and fluff before serving.
3. For the curry:
4. Heat 2 tbsp. oil in a wok or large saucepan over medium heat. Add garlic and fry briefly. Add the chicken and stir-fry until chicken is opaque but still tender. Remove from wok and set aside.
5. If needed, add remaining 2 tbsp. of oil to wok. Add curry paste and fry briefly to develop the flavours. Add the rest of the ingredients, except the fresh herbs, and bring to a boil. Add chicken back into wok, and heat through.
6. Taste to adjust seasonings. There should be a nice balance between salty, sweet, sour and spicy.
7. Just before serving, add fresh herbs and stir through. Serve with plenty of rice.

chicken breasts, oil, clove garlic, red curry, tomato, milk, pineapple, fish sauce, sriracha sauce, sugar, lime, fresh basil, accompaniment, rice, water, salt

Taken from www.epicurious.com/recipes/member/views/thai-chicken-curry-with-pineapple-1209534 (may not work)