Summary

Ingredients

• 400 g chicken breasts
• 1 teaspoon chilli paste
• 600 ml coconut milk
• 300 g pineapple, diced
• 1 tablespoon sugar, brown, alternatively white
• 1 tablespoon fish sauce

Print Recipe Pin Recipe

Instructions

1. Cut the chicken into strips, drain the pineapple. Bring half a can of coconut milk to the boil in a saucepan and stir in the chili paste. Add the chicken and fry briefly in the coconut chilli milk. Add the pineapple, sugar, fish sauce and the rest of the coconut milk and stir everything together. Let the curry simmer for at least 15 minutes.
2. Tip: Garnish the dish with spring onions and serve with rice.