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1
Cut all the grapes and tomatoes in half.
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2
Cut all the bell peppers into long strips about 1/4 inch wide.
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3
Drain the can of pineapple and set aside half the can.
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4
Slice the chicken breasts into thin pieces going against the grain.
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5
Throw em in a skillet and cook em until the pink is gone and then set it aside.
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6
In a wok or a saucepan, stir-fry the red curry paste with the vegetable oil over low heat.
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7
The color will start to brighten, and thats when you add a splash of coconut milk and whisk it.
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8
Continue to add more coconut milk and whisk until youve used half the can.
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9
Turn the heat up to medium and add the fish sauce and sugar.
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10
If you want to add prawns, nows the time for that too.
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11
Whisk it and then add the rest of the coconut milk.
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12
Turn up the heat to high and throw in the bell peppers, grapes, tomatoes, and chicken.
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13
Let it cook until it starts to bubble, then you can turn off the heat.
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14
Notes:
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15
This is medium spicy.
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16
1 tablespoon more curry paste would make it HOT.
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17
Less would make it mild.
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18
Serve over jasmine rice.
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19
Its also very good over black pearl rice.
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20
For garnish, try to find Thai basil or Lemon Basil.
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21
As for the brands, those are the ones that are carried in my local Asian supermarket.
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22
As long as you get high quality ingredients, you will be fine.
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23
The coconut milk should be thick and sweet.
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24
The fish sauce should be clear and not stinky.
