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.