Pineapple Curry Chicken

This recipe is from my favorite Thai restaurant. I used to go there just for this dish, until they started selling a cookbook with this recipe in it- I was super thrilled!  It's very easy and I've saved a ton of money being able to make it at home!  The original recipe uses big chunks of onions, which I don't love, so I substituted sweet potato for the onion, but there's no reason you can't have both if you are an onion fan! The best discovery of all is that when served with brown rice or zucchini noodles, it's all clean eating!

Ingredients:
1/2 pound chicken breast
12 oz coconut milk
4 oz pineapple cubed (fresh is best, but I used canned chunks in a pinch- 1 can)
1 tsp red curry paste (curry past can be found at international grocery stores)
1 tsp yellow curry paste
1 oz fish sauce (in the asian section)
1 sweet potato peeled and cooked
2 oz onion (if using)
1 t paprika

Instructions:

Thinly slice chicken breast and onions.

In a pot, simmer red and yellow curry paste until fragrant.  Keep the heat on medium and add chicken and fish sauce.  Cook until chicken is halfway done.  Add pineapple and turn heat to high and allow to saute for a minute.   Pour in coconut milk and potato, until boiling.  Stir in onion and paprika and turn off heat.  Serve over rice or zucchini noodles.