Chicken and Pineapple Curry

More Thai food today as we love to eat curry on a Friday and this one only takes 15 minutes to prepare and cook.    The posh name for this dish is Gaeng Kua Sapparot apparently.  In addition to the ingredients below I'll be using a scotch bonnet chilli as they have ripened beautifully in the conservatory over the summer and will definitely kick start the weekend.

Ingredients
1 tbsp oil
2 garlic cloves, finely chopped
1 tbsp red thai curry paste
175g boneless chicken, thinly sliced
300ml coconut milk
1 small fresh pineapple or a tin of pineapple in juice, drained and cut into segments
3 kaffir lime leaves, finely chopped
2 tbsp lemon juice
2 teasp sugar
1 teasp salt.

Method
In a wok or large frying pan, heat the oil and fry the garlic until just golden.  Add the curry paste and chicken and fry briefly, stirring and then add the coconut milk, stirring well.  Slowly bring this to the boil, then add the remaining ingredients, stirring constantly until the chicken is cooked though.  Place in a bowl and serve immediately with boiled rice or noodles.