Pineapple Curry

Instructions

1. Prepare the pineapple
   If using fresh pineapple, peel, core, and cut into 1-inch chunks. If using canned pineapple, drain well and set aside. For extra flavor, you can lightly grill or sauté the pineapple chunks until they have light caramelization marks.
2. Make the curry base
   Heat vegetable oil in a large pot or deep skillet over medium heat. Add the curry paste and stir for 1-2 minutes until fragrant. Add the onions, bell peppers, garlic, and ginger, and sauté for about 5 minutes until softened.
3. Cook the protein
   If using chicken, add it to the pan and cook for 5-7 minutes until it begins to brown on the outside. If making a vegetarian version, skip this step and proceed to the next one.
4. Add the liquids
   Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered for 10 minutes, allowing the curry to thicken slightly.
5. Incorporate the pineapple
   Add the pineapple chunks to the curry and continue to simmer for another 5-7 minutes. The pineapple should soften slightly but still maintain some firmness and shape.
6. Finish and balance flavors
   Stir in the lime juice and taste. Adjust seasoning as needed - add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity. The curry should have a perfect balance of sweet, sour, salty, and spicy flavors.
7. Serve
   Remove from heat and stir in most of the fresh basil leaves. Serve the curry over steamed jasmine rice, garnished with remaining basil leaves and additional lime wedges on the side.