This savory dish has just the right amount of sweetness from the pineapple and savory from the curry!
Pineapple Coconut Chicken Curry
- 2 chicken breasts, sliced thin
- 1 tbsp olive oil
- 1 1/2 tsp fresh ginger, grated
- 1 tbsp minced garlic
- 1 onion, sliced
- 2 cups sliced bell pepper (we like a variety of orange, yellow and green)
- 1 tbsp yellow curry powder
- 1 tbsp red thai curry powder
- 3 tbsp green curry paste
- 1 can unsweetened coconut milk
- 3/4 cup pineapple tidbits
- 1/3 cup pineapple juice
In a large pan heat the oil over medium-high heat. Add the chicken and a sprinkle of salt and cook the chicken until it is no longer pink.
Add the curry paste, curry powder, ginger, and garlic and cook until fragrant, about 1 minute.
Add the veggies and cook until tender, about 10 minutes.
Add the remaining remaining ingredients and bring to a simmer. Allow to cook for at least 30 minutes or up to 2 hours, stirring frequently. The longer it cooks the deeper the yellow of the sauce will become and the flavors will develop more.
We love this served with rice and homemade naan (I use this recipe).
