Season the chicken breasts with salt and pepper
Heat a pan to medium high (at least 24 cm), add the curry paste for a minute just to get it warm. Add the coconut cream and stir to mix
In another pan quickly fry the chicken breasts just to give it some colour, do not cook through. Remove to a bowl if you need to. Avoid cooking through as you risk drying it out.
Keep stirring the coconut cream, there should be no lumps left from the curry paste, this usually takes about 5 minutes to be fully mixed together
Add chilli (optional), tamarind paste, fish sauce and mix, bring to the boil then simmer for 6-8 minutes
Add the chicken strips and mix through, then the tomatoes and the pineapple. Simmer for another 3 minutes
Chop the basil and add two thirds of it to the pan and quickly mix.
Remove to a serving bowl and sprinkle the remaining basil as garnish