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

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Instructions

1. Cut the chicken breasts into strips.
2. Drain the pineapple.
3. Heat roughly 300 ml of the coconut milk in a saucepan over medium-high heat until boiling.
4. Stir in the chilli paste.
5. Add the chicken strips and fry for 2-3 minutes.
6. Add the pineapple, sugar, fish sauce, and the remaining 300 ml of coconut milk, and stir to combine.
7. Reduce heat to medium and simmer for at least 15 minutes until the chicken reaches 74°C / 165°F internally.
8. Serve.