Thai Chicken Sweet and Sour

Source: ImportFood.com

About one and a half pounds of chicken, skinned, filleted, and cut into bite sized pieces.

4 cups of chicken stock
3 tablespoons of sesame oil
1 tablespoon ginger, freshly ground
2-3 tablespoons of sour curry paste
1/4 cup fish sauce
1 tablespoon tamarind concentrate mixed with 3 tablespoons water
1-2 tablespoons palm sugar (to taste)
2 cups of very coarsely chopped green vegetables
1 cup of pineapple chunks (preferably fresh)

Prepare the chicken and then add three tablespoons of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade for one hour. Heat a wok and then stir fry the chicken in the marinade until it just starts to change color. Heat the stock to simmering point. Add all the ingredients except the chicken and pineapple, and return it to the boil. Add the chicken, and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve.

Note that this can also be prepared as a stir fry dish by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok).