18. Chicken And Pineapple Curry

Ingredients
5 3 3 5 cm 1 2 tablespoons 700 g 2 tablespoons 2 x 400 ml 2 teaspoons 2 tablespoons 4 1	shallots, chopped large fresh red chilies, cored, seeded and chopped cloves garlic, crushed piece galangal, chopped stalk lemon grass, chopped vegetable oil boneless, skinless chicken breast cut into strips light brown sugar cans coconut milk tamarind paste fish sauce kaffir lime leaves small pineapple, about 450 g, thinly sliced grated zest and juice 1 lime or to taste small handful coriander leaves, chopped
Method : Put shallots, chilies, garlic, galangal and lemon grass in a small blender. Mix to a paste; add 1 tablespoon of the oil, if necessary. In a wok or saut� pan, heat remaining oil. Add chicken and stir fry until just turning pale golden brown. Remove and set aside. Stir chili paste into pan and stir fry for 3-4 minutes until fragrant. Stir in sugar, coconut milk, tamarind, fish sauce and kaffir lime leaves. Bring to the boil, and boil for 4-5 minutes until reduced by half and lightly thickened. Return chicken to pan. Add pineapple and simmer for 3-4 minutes until chicken juices run clear. Add lime zest and lime juice to taste. Stir in coriander. Serves 6