Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper (chopped)
  • 3 scallions (roughly chopped)
  • 2 tablespoons red curry paste
  • 1 14 ounce can unsweetened coconut milk
  • 3-5 wild lime leaves (optional)
  • 1 pound boneless (skinless chicken breasts, very thinly sliced)
  • 1 cup chopped fresh pineapple
  • 1 cup basil leaves (about 1 bunch)
  • 1 tablespoon palm or brown sugar
  • 1 tablespoon fish sauce

Instruction

  • Heat 1 tablespoon of vegetable oil over medium-high heat in a non-stick wok or skillet. Once the oil is shimmering, add the chopped peppers and stir-fry for 2 minutes. Add the chopped scallions and red curry paste to the pan and fry for 1 minute, using a wooden spoon to mash the curry paste into the oil.
  • Add the coconut milk, 1/2 cup water, and the wild lime leaves (if using) to the pan and turn the heat down to medium.
  • Allow the mixture to come to a boil over medium heat, then add the chicken pieces and simmer, stirring occasionally, for 5-7 minutes, or until chicken is cooked through. Remove the wild lime leaves from the pan. Stir in the pineapple and basil. Turn off the heat, then stir in the sugar and fish sauce. Taste and add more sugar or fish sauce as needed.