Yellow curry with chicken - Kindee

Name: Yellow curry with chicken - Kindee
Ingredients: 1½ tablespoons sunflower oil or Kin Dee Virgin coconut oil; 2-3 tablespoons Kin Dee Yellow Curry Paste; 500 g (1 lb) skinless chicken fillets finely sliced.; 400 ml (14 fl oz) can Kin Dee Coconut milk.; 50 ml (2 fl oz) vegetable stock, chicken stock or water.; 2½ tablespoons Kin Dee Fish sauce; 25 g (1 oz) palm, coconut, or brown sugar, or 2 tablespoons clear honey.; 150 g (5 oz) pineapple or 1 small can pineapple slices in light juice, drained, each slice cut into 5 pieces 4 cherry tomatoes, with calix left on if possible.; 2-3 kaffir lime leaves, torn in half.; To garnish coriander leaves

www.thekindeeco.com

Thai food

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Ingredients

1½ tablespoons sunflower oil or Kin Dee Virgin coconut oil
2-3 tablespoons Kin Dee Yellow Curry Paste
500 g (1 lb) skinless chicken fillets finely sliced.
400 ml (14 fl oz) can Kin Dee Coconut milk.
50 ml (2 fl oz) vegetable stock, chicken stock or water.
2½ tablespoons Kin Dee Fish sauce
25 g (1 oz) palm, coconut, or brown sugar, or 2 tablespoons clear honey.
150 g (5 oz) pineapple or 1 small can pineapple slices in light juice, drained, each slice cut into 5 pieces 4 cherry tomatoes, with calix left on if possible.
2-3 kaffir lime leaves, torn in half.
To garnish coriander leaves