In a large pan bring the stock to the boil, then add the chicken, shallots, pineapple or mango, whichever you are using, and pumpkin and cook, covered, for 15 minutes. Then add the chillies, garlic, tomato, fish sauce, lime juice and tamarind water. Cover and continue cooking for a further 20-30 minutes, or until the chicken is tender. Before serving, garnish with the basil, chillies and lemon grass. Serve steaming hot.
© 1994 Keith Floyd estate. All rights reserved.