Tender chicken simmered with pineapple, coconut milk, and spices for a rich, aromatic dish that's easy to prepare.
# What You Need:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Fruit
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple chunks
07 - 1 medium carrot, sliced
→ Pantry & Liquids
08 - 2 tablespoons vegetable oil
09 - 13.5 fluid ounces coconut milk, full fat
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste
→ Herbs & Garnish
16 - Fresh cilantro, chopped for garnish
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving
# Directions:
01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
02 - Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in the red curry paste and cook for 1 minute, stirring constantly.
04 - Add the chicken pieces and brown on all sides for 4–5 minutes.
05 - Add the bell pepper, carrot, and pineapple chunks. Stir to combine thoroughly.
06 - Pour in the coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar until well combined.
07 - Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
08 - Remove the lid and simmer uncovered for 5–10 minutes to achieve desired sauce consistency.
09 - Taste and adjust seasoning with salt and pepper as needed.
10 - Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.
