Thai Pineapple Curry from Ben Overmyer

Ingredients

• 2 teaspoons canola oil
• 1/4 cup red curry paste (if using concentrated use 1 tablespoon)
• 1 cup light coconut milk
• 3 chicken breasts boneless skinless - sliced thinly
• 3 kaffir lime leaves
• 1/4 cup Thai basil leaves
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1/2 yellow onion sliced thinly
• 1 red bell pepper sliced thinly
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 cups pineapple chunks