INGREDIENTS:

7 oz. chicken breast
3 cups canned coconut milk
6 oz. pineapple (fresh cut into pieces or from a can)
6 oz. eggplant (cut into pieces)
2 tbsp. red curry paste
2 tbsp. fish sauce
½ cup water
¼ tsp. salt
1½ tsp. palm sugar
¼ cup sweet red chili (cut into pieces)
cilantro

PREPARATION:

1. Bring half a can of coconut milk to a low boil in a medium size pot, stirring constantly.
2. Add red curry paste and stir until the red curry paste is dispersed in the coconut milk.
3. Add the chicken and cook for approximately 5-10 minutes.
4. Then, add the remaining coconut milk, pineapples, palm sugar, and fish sauce and continue cooking for several minutes at a medium setting.
5. Add water and salt and bring to a boil.
6. Add sweet red chili and place in a bowl.
7. Garnish with cilantro.

Making 4 servings

Note: Season to taste with salt, fish sauce, and plum sugar.