2 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces
1 (14- to 15-ounce) can Thai coconut soup* (Tom Kha or Tom Kha Kai)
1 tablespoon Thai green-curry paste
3/4 pounds fresh pineapple chunks (about 2 cups)
1 (15-ounce) can straw mushrooms, rinsed and drained
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
*Note: If you can't find coconut soup, coconut milk is a suitable substitute.
from Gourmet, December 2007