In a medium-sized wok or pan, pour 1/4 of coconut milk. Set over medium heat and allow it to simmer gently. Continue to cook until you notice the coconut oil beginning to separate from the milk.

Add the red curry paste to the pan. Stir until the mixture is well combined and becomes aromatic.

Pour in the rest of the coconut milk along with water. Bring the mixture to a boil.

Once boiling, add the fish sauce, chicken pieces, kaffir lime leaves, and pineapple chunks. Let the curry simmer for about 5 minutes, or until the chicken is fully cooked, and the pineapple juice has released into the red curry sauce.

Taste your curry and add palm sugar to taste, adjusting the amount to ensure it complements the natural sweetness of the pineapple. Make sure your curry is not overly sweet. Also, add chilies and sweet basil, then cook until the palm sugar is fully dissolved. Serve the curry hot alongside freshly cooked rice.