Thai Pineapple Curry Chicken

Instructions

1. Prepare the chicken
   Pat dry the chicken pieces with paper towels. Season lightly with salt and set aside. This helps the chicken brown better when searing.
2. Make the curry base
   Heat vegetable oil in a large pot or deep skillet over medium heat. Add the curry paste and stir-fry for 1-2 minutes until fragrant. Gradually add 1/2 can of coconut milk, stirring continuously until the oil separates and the mixture becomes fragrant.
3. Cook the chicken
   Add the chicken pieces to the curry base and stir to coat well. Cook for 5-7 minutes, stirring occasionally until the chicken is lightly browned on the outside.
4. Add remaining ingredients
   Pour in the remaining coconut milk and bring to a gentle simmer. Add the sliced onions and bell peppers. Stir in the fish sauce and palm sugar. Add the kaffir lime leaves if using. Simmer for 10 minutes until the vegetables start to soften.
5. Incorporate the pineapple
   Add the pineapple chunks and continue to simmer for another 5-7 minutes until the chicken is completely cooked through and the sauce has thickened slightly.
6. Finish the curry
   Remove from heat and stir in the lime juice and Thai basil leaves. Taste and adjust seasoning with more fish sauce or sugar if needed.
7. Serve
   Transfer to a serving bowl, garnish with chopped cilantro, and serve hot with steamed jasmine rice.