Place a large frying pan over medium heat. Add a bit of oil and let it heat up. Add the curry paste to the hot oil and stir-fry for approx. one minute, allowing the flavours to meld and intensify.
Introduce the onion to the pan, stirring until softened. Follow with the garlic.
Pour in the chicken stock, followed by the coconut milk, stirring. Bring the mixture to a simmer, then reduce the heat to low.
Add the potatoes to the curry. Cover with a lid and let them cook for approx. ten minutes, allowing the potatoes to soften.
Add in the capsicum and pineapple. Continue stirring and cooking for another ten minutes.
Meanwhile, in a separate pan, heat oil for cooking the chicken. Sear the chicken pieces until fully cooked and golden brown.
Stir the cooked chicken into the curry, and cook for another one to two minutes. Squeeze the juice of the lime into the curry.
Serve over rice and garnish the curry with fresh coriander, Thai basil, and hot chilli. Enjoy with a chilled glass of Temple Bruer 2021 Riesling.