Chicken Curry with Pineapple

• 2 tablespoons curry paste
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh grated ginger
• 1 onion, diced
• 2 tablespoons sunflower oil
• 2 large chicken breasts, cut into cubes
• 1 large red bell pepper, diced
• 1/2 cup bamboo shoots
• 1/2 cup carrots, thinly sliced
• 350 grams pineapple, cubed
• 500 ml canned coconut milk
• 200 ml canned coconut cream
• 100 grams cashews (optional)
• 1 tablespoon cornstarch (corn flour) dissolved in 2 tablespoons cold water
• salt

For Serving

• cooked basmati rice
• fresh coriander leaves

1. Sauté the chicken with the sunflower oil in a pan. Once done, remove it, and in the same pan, add the onion, bell pepper, and carrots and fry over high heat until softened.
2. Next, add the curry paste, garlic, ginger, bamboo shoots, and continue frying for another 2 minutes. Then add the cashews, pineapple, the sautéed chicken, and stir-fry for another minute.
3. Pour in the coconut milk and simmer for 5 minutes. Add the coconut cream, and once it boils, thicken our curry with the cornstarch dissolved in cold water. Serve with basmati rice and fresh coriander leaves.