Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 tablespoon curry paste (hot)
• 150 ml coconut milk

For the sauce:

• 150 g pineapple
• 0.5 ½ cucumber (s)
• 1 clove garlic
• 1 small onion (s)
• 2 teaspoons ginger paste
• 1 teaspoon mint, freshly chopped
• 4 teaspoons coriander leaves, freshly chopped or dried
• 2 lemon (s), crushed

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Instructions

1. Peel the cucumber and cut into small cubes.
2. Cut the pineapple into small cubes.
3. Finely mince the garlic clove.
4. Finely chop the onion.
5. Combine the cucumber, pineapple, garlic, onion, mint, coriander, and lemon juice in a bowl to make a salsa, then refrigerate.
6. Brush the chicken breast fillets on both sides with the hot curry paste.
7. Fry the chicken in a pan over medium-high heat for 5-7 minutes per side until golden.
8. Pour the coconut milk (150 ml) into the pan around the chicken.
9. Reduce heat to medium and simmer for 5-10 minutes until the chicken reaches an internal temperature of 74°C / 165°F.
10. Top each chicken fillet with the salsa and serve immediately.