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1
Cut all the vegetables and chicken as required.
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2
Don't cut the vegetables too finely, they should still have a nice bite.
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3
Pre-bake the chicken in a wok in some coconut or olive oil until the pieces are no longer raw inside.
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4
You might have to do it in two portions.
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5
Take it out and set it aside on a plate when done, clean the wok.
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6
Put the bell pepper and the green beans into the wok in the rest of the oil for about 2 minutes on medium heat.
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7
Add the red curry paste and cook for another minute or 2.
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8
Add about a quarter of the coconut milk when the curry paste starts to stick to the pan.
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9
Stir everything together well and let it simmer.
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10
Cook the rice according to instructions in another pan.
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11
This will take about 10 minutes.
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12
Add the normal onion, the chicken and some more coconut milk.
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13
Stir and let it simmer for 5 more minutes.
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14
Add the spring onions, the pineapple, and all the rest of the coconut milk.
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15
Turn the fire to low heat.
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16
Let it simmer some more.
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17
When your rice is done, check and taste if your vegetables are cooked well, especially the bell pepper and green beans.
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18
Serve the rice and curry separately.
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19
Everyone can take rice and pour delicious curry over it at will.
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20
Done!
