Chicken Curry with Pineapple
13 ounces chicken fillets
1 teaspoon chilli paste
20 ounces coconut milk
10 ounces canned pineapple pieces
1 tablespoon brown sugar
1 tablespoon fish sauce
Slice chicken, drain pineapple pieces. Bring half of the coconut milk to boil and add chilli paste. Add chicken and heat. Add pineapple, sugar, fish sauce and the rest of the coconut milk and stir. Simmer for 15 minutes. Serves 4.
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