Bereiding

Chop up the ginger and the garlic very fine, and fry them in a wok. Add the chicken cut into small cubes. Fry on high fire until brown. Add the red curry paste, the red pepper (chopped up in small rings), the cream of the coconut, and some of the liquid, a good squeeze of fish sauce, and the bell pepper and pineapple cut into small cubes. Let is simmer for a little while. Add a good bushel of coriander, and squeeze the juice of the lime into the mix. Let the whole mix properly and serve with rice.