Served as main course. Non-vegetarian dish.

Thai

1 Clove Garlic, minced

1 Tablespoon Vegetable Oil

1 teaspoon minced fresh Ginger

1-2 teaspoon Red Curry Paste (1 for medium 2 for hot)

1 (14 ounce) can Coconut Milk (unsweetened, not lite)

1/3 cup Water

1 teaspoon Salt

1 stalk Lemongrass, first outer layer removed cut in half

2 teaspoons Fish Sauce

1 teaspoon Brown Sugar

2 cups boneless skinless Chicken Breasts, cubed

1 can Pineapple Chunks, drained

Chopped Green Onions

Heat the oil in a large wok, add the garlic, saute. Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk. Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk. Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes. Serve over Jasmine rice and top with green onion.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 4

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