Thai Pineapple Chicken Curry

From Ars Cookbook

Thai Pineapple Chicken Curry

Ingredients:

• 1-1/2 cups Chicken
• 2-1/2 cups Bell peppers
• 2 bunches Thai sweet basil
• 2 cups Pineapple (bite size pieces)
• 1/2 cup Pineapple (tiny chunk pieces)
• 1/2 cup Pineapple juice
• 1-1/2 tablespoons Tamarind juice
• 3/4 tablespoon Sugar
• 1-1/2 tablespoons Fish sauce
• 1 cup Creamy coconut milk (hua kati)
• 2 cups Coconut milk (hang kati)
• 2-3 tablespoons Red curry paste

Preparation:
1. Clean and slice chicken into thin bite-sized pieces.
2. Clean Thai sweet basil and pick only the leaves.
3. Clean and slice bell peppers.
4. Clean and cut pineapple into bite size pieces, about 2 1/2 cups.
5. Clean and chop pineapple into tiny chunk pieces, about 1/2 cup.
6. If canned coconut milk is used, do not shake. Open the coconut cans. Place the water-like part in one bowl (about 2 cups) and the creamy part in another bowl (about 1 cup).

Directions:
1. Heat 1 cup of creamy coconut milk in a pan on medium-high heat.
2. Once the creamy coconut milk boils and the coconut oil starts to separate, add red curry paste. Keep stirring and flipping so that it does not get burned. Add creamy coconut milk 3-4 tablespoons at a time if the paste starts to stick to the cooking spoon and pan. Cook until fragrant, about 4-6 minutes.
3. Add chicken. Stir chicken to prevent burning on medium heat. Cook for about 15 minutes or until cooked. If the coconut milk is drying up, keep adding the creamy coconut milk 3-4 tablespoons at a time.
4. Add pineapple juice and pineapple chunks. Stir and bring to boil.
5. Add the rest of the coconut milk (2 cups water-like part). Bring to a rapid boil and add bell peppers and pineapple (bite size pieces). Boil for about 5-7 minutes.
6. Turn off heat. Add sugar, tamarind juice and fish sauce. Stir well.
7. Add Thai sweet basil leaves. Stir well.
8. Serve in a bowl. If desired, garnish with 3-4 Thai sweet basil leaves.