- 1 tablespoon vegetable oil
- 1 teaspoon chopped fresh ginger root
- 1 clove garlic, minced
- 2 teaspoons minced fresh serrano or other small hot green chile, including seeds
- 2 chicken breasts, cut into chunks
- 2 teaspoons red curry paste
- 1 tablespoon curry powder
- 1 tablespoon vinegar
- 1 tablespoon fish sauce
- 2 teaspoons white sugar
- 2 cups chicken broth
- 2 (13.5 ounce) cans coconut milk
- 1 (20 ounce) can pineapple tidbits, drained
- 4 cups cooked rice
- Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.