2 T to 1/4 c red curry paste
1 onion, chopped
8-12 cloves of garlic, minced
4 cans coconut milk
2 lbs chicken breast, cut into 1.5 inch cubes
1/4 c Thai fish sauce
16 oz can of pineapple chunks in fruit juice, drained
1 can of baby corn (optional)
fresh broccoli or string beans, trimmed to bite-sized pieces
1 red bell pepper cut into bite-sized pieces
bamboo shoots, water chestnuts, potato chunks (optional)
large bunch of basil, preferably Asian basil, chopped roughly.
Generously cover the bottom of a stew pot with olive oil. Heat to just before smoking. Lower the heat and add the red curry paste and sautee the paste for 5 minutes or so. Add one can of coconut milk, stir well, and add the onion and garlic. Sautee until soft.
Add the chicken and stir fry for about 5 minutes. Add the remaining coconut milk and fish sauce and bring to a low simmer. Cover and simmer on low for 15 minutes.
Add the remaining ingredients (vegetables and pineapple), bring back to a boil, lower the heat and simmer for another 5-10 minutes or until the vegetables are soft. Don't overcook, you want the veggies to be on the crunchy side.
Place in a serving bowl, add the basil and toss.
Serve with Jasmine (Thai) rice and extra fish sauce if desired.