Instructions: Heat the oil in a large frying pan on the boiling plateand stirfry the chicken strips until just turning pale golden. Remove and set aside.

Add chillies lemon grass galangal garlic and shallots to the wok and fry for 1 to 2 minutes.

Stir in the coconut milk sugar tamarind paste fish sauce remaining whole chilli and kaffr lime leaves if using.

Bring to the boil and bubble for 4 to 5 minutes or until reduced by about onethird and lightly thickened.

Add chicken to the curry sauce with the pineapple and simmer gently for 3 to 4 minutes or until cooked through and tender.

Add the lime rind and a little lime juice to taste.

Stir in chopped coriander garnish with fresh coriander and serve immediately with rice.

You can use a red or green thai curry paste to replace chillies lemon grass galangal garb and shallots (use 2 level tbsp and fry in the same way). aga tip: do not try to use a wok on an aga. To get a high heat you always need a pan with a flat broad base a large deep frying pan is ideal. An aromatic thai curry with the fresh flavours of chilli ginger and lemon grass. If only tamarind blocks are available (they are like pressed dates) soften with a little hot water discarding the pips.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.