• 1½ tablespoons sunflower oil
  • 2–3 tablespoons Yellow Curry Paste
  • 500 g (1 lb) skinless chicken fillets, finely sliced
  • 400 ml (14 fl oz) can coconut milk
  • 50 ml (2 fl oz) vegetable stock, chicken stock or water
  • 2½ tablespoons fish sauce
  • 25 g (1 oz) palm, coconut or brown sugar, or 2 tablespoons clear honey
  • 150 g (5 oz) pineapple or 1 small can pineapple slices in light juice, drained, each slice cut into 5 pieces
  • 4 cherry tomatoes, with calix left on if possible
  • 2–3 kaffir lime leaves, torn in half
  • coriander leaves

Heat the oil in a wok or saucepan. Stir-fry the yellow curry paste over a medium heat for 3–4 minutes or until fragrant.

Add the chicken and stir-fry for 4–5 minutes. Add the coconut milk, stock or water, fish sauce, sugar or honey and pineapple, and simmer over a medium heat for 3–4 minutes, stirring occasionally. Taste and adjust the seasoning. Add the tomatoes and kaffir lime leaves in the last few seconds, taking care not to let the tomatoes lose their shape.

Spoon into 4 serving bowls and garnish with coriander leaves.

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