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.
