Ingredients

• 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
• Accompaniment: rice
• Garnish: cilantro sprigs

Instructions

1. 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.
2. Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
3. Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.