Curry chicken in red sauce with pineapple

This recipe is from Quick and Easy Thai..a cookbook I highly recommend if you want to make really good Thai food at home. The original recipe uses shrimp instead of chicken..both are equally good. The ingredients may not be what you have in your usual pantry but are easily purchased at most grocery stores.
Curry sauce
1 can coconut milk
1-2 T. red curry paste
1/2 c. water
1 T. fish sauce
1 T. sugar
1/4 c. fresh basil--either Asian or Italian (the Asian is much hotter)
1 lime zested
1/4 c. pineapple, sliced small
Put 1 c. of coconut milk in sauce pan and heat until warm. Add curry paste, mix in well. Add remaining sauce ingredients and heat on med. low, keeping warm while chicken and rice cook.

Chicken: 2 boneless breast or 6 boneless thighs chopped in small pieces
Cook chicken in corn oil til done and tender. Add to sauce.

Make rice and serve curry over sauce.

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