The pineapple in this dish was simultaneously sweet, spicy and hot; it tasted excellent! We used chicken thighs, rather than the breast it originally called for. We also used mushroom vegetable stock, rather than the chicken stock it calls for. Yellow curry is less spicy than its red and green near-cousins, and has turmeric to give it its yellow colour. This is an easy dish to make.Yellow Curry Chicken with Pineapple
adapted from a recipe from Fresh Thai by Oi Cheepchaiissara
1-1/2 Tbsp sunflower oil
1-1/2 Tbsp yellow curry paste (we used Mae Ploy)
300 g boneless, skinless chicken thighs, thinly sliced
3/4 cup canned coconut milk, shaken well
3/4 cup vegetable or chicken stock
10 oz pineapple, cut into 1 inch cubes
1-1/2 Tbsp fish sauce
1 long red chili, stemmed, seeded and finely sliced, to garnish (optional)
Heat the oil in a nonstick wok or skillet and stir-fry the curry paste over medium heat for 2 minutes until fragrant.
Add the chicken and stir-fry for 4-5 minutes.
Add the coconut milk, stock, pineapple and fish sauce.
Spoon into a serving bowl, garnish with chili, and serve immediately.