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20 December 2012,23:24 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a wok or saucepan. Stir-fry the yellow curry paste over a medium heat for 3 - 4 minutes or until fragrant.
  • Add the chicken and stir-fry for 4 - 5 minutes. Add the coconut milk, stock or water, fish sauce, sugar and pineapple, and simmer over a medium heat for 3 - 4 minutes, stirring occasionally.
  • Taste and adjust the seasoning. Add the tomatoes and kaffir lime leaves in the last few seconds, taking care not to let the tomatoes lose their shape.
  • Spoon into 4 serving bowls and garnish with coriander leaves.


  • 3 tablespoons Cooking oil
  • 6 tablespoons Yellow curry Paste 
  • 1 kg Chicken fillets skinless, finely sliced
  • 750 ml Coconut milk 
  • 100 ml Vegetable stock, Chicken stock or water 
  • 5 tablespoons Fish sauce 
  • 50 grams Palm, Coconut or brown sugar 
  • 300 grams Pineapple drained, each slice cut into 5 pieces
  • 8 Cherry Tomatoes 
  • 5 Kaffir Lime leaves
  • Coriander leaves to garnish
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