Tom's Pineapple Coconut Curried Chicken

Tom's Pineapple Coconut Curried Chicken

Ingredients

• 2 chicken breasts
• 1 cup fresh pineapple, bite-size pieces
• half a cup of bamboo shoots
• 12 red cherry tomatoes
• 2 Tbs red curry paste
• 1 Tbs grated ginger
• 2 garlic cloves, minced
• 1.5 Tbs fish sauce
• 1 tsp sugar
• ½ cup chicken broth
• 1 cup coconut milk
• 3 Tbs or to taste Celia's Pineapple Coconut White Balsamic Vinegar
• 1 Tbs vegetable oil
• ½ tsp. ground turmeric
• 1 red chile pepper, sliced
• fresh cilantro or basil leaves to garnish

Directions

1. Dice the pineapple and chicken into thick bite size pieces. In a large pan or wok warm up oil, then add the chicken and cook all the way through. Next add the ginger and garlic , cook for a few minutes then add the curry paste stir to combine with chicken. Then add the chicken broth, sugar,turmeric ,bamboo shoots and fish sauce. Add this point you can also add the extra chili pepper if your using it. Under medium heat cover and simmer for about 10 minutes. Add the coconut milk and balsamic vinegar and stir, next add the cherry tomatoes and pineapple, cook for another 5-8 minutes at which point the tomatoes should be soft.
2. Serve with steamed white rice, garnish with fresh basil leaves.