I found this on Recipezaar. It is Jack Astor's Chicken Curry - note that the recipe didn't say that's what it is, but it's unmistakeably yummy! And best of all, it's really, really easy.
Thai chicken coconut curry
1 clove garlic, minced
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1-2 teaspoon red curry paste (1 for medium 2 for hot)
1 (14 ounce) can coconut milk (unsweetened, not lite)
1/3 cup water
1 teaspoon salt
1 stalk lemongrass, first outer layer removed cut in half
2 teaspoons fish sauce
1 teaspoon brown sugar
2 cups boneless skinless chicken breasts, cubed
1 can pineapple chunks, drained
chopped green onions
Heat the oil in a large wok, add the garlic, saute.
Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
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.
Serve over Jasmine rice and top with green onion.
One thing - the dish is very "white" in colour. If you don't like your food resembling a 60's minimalist painting, you might want to decorate with, say, strips of red peppers or chopped herbs to give a little colour.
