Ingredients

Instructions

  1. Heat the oil in a large wok, add the garlic, saute.
  2. Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
  3. Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
  4. Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
  5. Serve over Jasmine rice and top with green onion.
  6. Soooooooooooooo yummy!