Pineapple Curry By Barbara Hom

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 lb diced raw chicken breast
• 3 tablespoons red curry paste
• 1 1/2 cups chicken stock
• 1/2 cup cool chicken stock, mixed with
• 3 tablespoons cornstarch
• 1 onion, peeled and cut into 8 wedges
• 2 green peppers, stemmed seeded and cut into 1 squares
• 2 cups cherry tomatoes
• 2 cups pineapple, cut into 1 squares preferably fresh
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 2 cups green grapes
• 1 tablespoon fresh cilantro leaves

Recipe

• 1 in a large skillet, heat oil and sauté minced chicken for about five minutes or until just cooked through. do not overcook. remove chicken with slotted spoon and set aside.
• 2 in same oil, warm curry paste for 1 minute. add onions and green peppers and sauté for 2 more minutes until coated and shiny.
• 3 add chicken stock and chicken stock /cornstarch mixture and cook for 2 minutes, stirring with wire whisk.
• 4 add tomatoes, pineapple and cooked chicken.
• 5 add sugar and fish sauce.
• 6 add green grapes and sauté for 1 minute more.
• 7 turn out onto warmed platter and sprinkle with cilantro leaves to garnish.