Red Curry Chicken With Cashews, Pineapple, & Tomatoes

Ingredients

• 1/2 lb boneless chicken, uncooked, cut into approximate 1 inch cubes
• 4 ounces red curry paste (I use 1 can of Maesri paste, use less if you want less spiciness)
• 1 1/2 tablespoons peanut oil
• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can chicken broth (I use broth paste, and mix it in the coconut milk can with water)
• 1-2 tablespoon fish sauce (depends how salty you like it)
• 1-2 tablespoon brown sugar or palm sugar
• 1 cup unsalted cashews, divided
• 1 cup grape tomatoes
• 1 cup frozen pineapple chunks (or fresh, do NOT use canned)
• 1/4 cup sliced scallion

Directions

1. 1

   Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.

2. 2

   Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.

3. 3

   Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.

4. 4

   When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.

5. 5

   I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.