Halve the grapes and tomatoes.

Cut bell peppers into 1/4 inch wide strips.

Drain half of the pineapple chunks from the can.

Slice chicken breasts into thin pieces against the grain.

Cook chicken in a skillet until no longer pink and set aside.

In a wok or saucepan, stir-fry red curry paste with vegetable oil over low heat until the color brightens.

Add a splash of coconut milk and whisk.

Continue adding coconut milk and whisk until half the can is used.

Turn heat to medium and add fish sauce and sugar.

Add prawns if desired.

Whisk and then add the remaining coconut milk.

Turn heat to high and add bell peppers, grapes, tomatoes, and chicken.

Cook until bubbling, then turn off the heat.

Serve over jasmine rice or black pearl rice.

Garnish with Thai basil or Lemon Basil.