Thai Pineapple Curry

This would probably be better with shrimp.



  1. Heat the saucepan on medium high heat and add the canola oil.
  2. Add the curry paste and whisk well, cooking it for 1-2 minutes until it starts to get foamy.
  3. Add in the coconut milk and whisk well.
  4. Add in the chicken, Thai basil, kaffir lime leaves, fish sauce, sugar and onion and cook for 5-7 minutes or until the chicken is cooked.
  5. Add in the red bell pepper, cornstarch mixture and pineapple chunks and cook until the sauce thickens, 2-3 minutes.