Heat oil in a large non-stick skillet oven medium-low heat.
Add the onions and cook until softened, about 5 minutes.
Add the bell pepper and cook for 2-3 minutes.
Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
Empty the content of the pan into a bowl, and set aside.
Place the pan back on the heat, and add a bit more oil if the pan seems dry. Turn the heat up to medium-high.
Once the pan is hot, add the chicken. Brown the chicken on all sides, without cooking it fully. Remove the chicken from the pan and set aside.
Reduce the heat to medium-low, then return the onion mixture to the pan.
Add the pineapple and cook for 1 minute.
Add the curry paste, stir to combine it with the other ingredients, and cook for 1 minute.
Add the coconut milk, chicken stock. Simmer the sauce until thickened, about 10-15 minutes.
Taste the sauce. Add the ginger and chile, if using.
Add the sugar, soy sauce, fish sauce, lime juice, basil and salt. Cook for another few minutes. Taste again to check the seasoning.
Add the chicken, and cook until the meat is no longer pink. (Be careful not to overcook the chicken.)
Serve with white rice, jasmine rice or basmati rice.Make sure you have prepared all of your ingredients before you start. If you take too long to add ingredients to the skillet, you run the risk of burning or over-reducing your sauce.You may need to adjust the amount of red curry paste that you use. The level of spiciness varies from brand to brand, and your tolerance for heat may be different than mine. Start with a small amount and increase it until you get the flavour you want.Updated Nov. 21, 2018
Recipe from In Search Of Yummy-ness https://insearchofyummyness.com/thai-red-curry-chicken-pineapple/