1 pineapple
27oz coconut milk
2 red chilies
1 bunch green onion
2 tbs fresh shredded ginger
3 tbs red curry paste
Dash of turmeric
2 tsp grated lemon grass
2 cloves garlic, minced
1 cup sliced mushrooms
2 tbs coconut oil
Salt
Brown chopped chicken in pan with coconut oil and salt. Add onions, garlic, mushrooms with chicken and sauté until soft. Then mix in a separate bowl part of the coconut milk with the red curry to help it blend into the sauce; then add to chicken mixture with rest of coconut milk, pineapple, chilies, ginger, turmeric and lemongrass. Simmer for 20 minutes or longer allowing spices and aromas to blend nicely. Serve over jasmine rice with fresh basil garnish.
