1 - 1.

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

3 - 2.

4 - 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.

5 - 3.

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

7 - 4.

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

9 - 5.

10 - 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.

11 - 6.

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

13 - 7.

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

15 - 8.

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

17 - 9.

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

19 - 10.

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

21 - 11.

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

23 - 12.

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

25 - 13.

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