Red Chicken Curry

Ingredients:

1.2 oz. red curry paste

13.5 oz. coconut milk

2 chicken thighs

10 cherry tomatoes or 3 regular tomatoes will do

1 cup sliced pineapple

1 sliced onion

4 scallions sliced into 2 inch slices

1 tablespoon sugar, if desired

Preparation:

Heat vegetable oil in a sauce pan. Add chicken thighs and cook until ready. Remove chicken, separate from bone, slice chicken and add back to the pan. Add 1 bag curry paste. Stir-fry for 3 minutes, then add coconut milk and 1/2 cup water. Bring mixture to the boil. Add tomatoes, pineapple, onion and scallions.

Add sugar if desired.

Serve with cooked brown rice.