Summary

Ingredients

• 600 g chicken breast fillet (s)
• 200 g cherry tomato (s)
• 1 small Can (s) pineapple, pieces, drained weight 40 g
• 2 sticks lemongrass
• 1 tablespoon oil (peanut oil)
• 1 tablespoon curry paste, red
• 400 ml coconut milk
• 1 tablespoon palm sugar
• 3 tablespoon fish sauce
• 2 tablespoon lime juice, freshly squeezed
• possibly coriander green, some

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Instructions

1. Wash the chicken breast fillet, pat dry and cut into 1cm cubes. Wash the cocktail tomatoes. Drain the pineapple. You can also use fresh pineapple instead of canned pineapple. Then cut them into small pieces. Rinse the lemongrass, cut off a piece at both ends and cut very finely.
2. Heat the oil in the wok. Stir in the red curry paste and roast. The first time you should use it a little more sparingly, as the paste gives the dish the spiciness. Deglaze with coconut milk and dissolve the paste. Then bring to the boil vigorously. Season with lemongrass, the fish sauce, palm sugar and freshly squeezed lime juice. Add the chicken and pineapple pieces and simmer for about 5 minutes without the lid. Then add the tomatoes and let them get hot.
3. Serve with sticky fragrant rice in Asian bowls. Chop the coriander leaves, sprinkle over them and serve.