Thai Panang curry with chicken

Preparation

Chop the chicken breast into strips. Drain the pineapple.
Heat the oil in a wok. Add the chicken breast and stir fry for 1 to 2 minutes until golden brown.
Add the spice paste and stir fry for 2 minutes.
Pour in the coconut milk and add the pineapple chunks. Reduce the liquid to half over a high heat.
Sprinkle the peanuts, and coriander if using, over the chicken dish before serving.
Delicious with MeiAsia Jasmine rice and a green salad.

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