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• 1 lb Chicken Thighs
• 1 tablespoon Vegetable Oil
• 4 cups Water
• 2 tablespoons Tamarind Paste
• 1 tablespoon Fish Sauce
• 1 tsp Sugar
• 1 cup Pineapple Chunks
• 1 cup Cherry Tomatoes
• 1 cup Green Beans
• 1 Stalk Lemongrass
• 2 Kaffir Lime Leaves
• 1 sliced Chilli

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.

2. Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.

3. Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.

4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.

5. Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor.

6. Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.

7. Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.

8. Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.

9. Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.

10. Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.

11. Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.

12. Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.

13. Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.