South Pacific-inspired Coconut Curry with Pineapple

local_grocery_store Ingredients

• 1 lb Boneless chicken breast, cut into bite-sized pieces
• 1 can Coconut milk
• 1 cup Pineapple chunks, fresh or canned
• 1 Red bell pepper, sliced
• 1 Onion, sliced
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro, chopped
• 4 Lime wedges

restaurant_menu Method

1. 1.In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and minced ginger. Sauté until fragrant and golden brown.
2. 2.Add the chicken pieces to the skillet and cook until browned on all sides.
3. 3.Stir in the curry powder, turmeric, cayenne pepper, and salt. Cook for an additional 2 minutes to toast the spices.
4. 4.Pour in the coconut milk and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
5. 5.Add the sliced red bell pepper and pineapple chunks to the skillet. Cook for another 5 minutes until the vegetables are tender-crisp.
6. 6.Taste and adjust the seasoning if needed.
7. 7.Garnish with fresh cilantro and serve the coconut curry over steamed rice.
8. 8.Squeeze lime juice over each serving for an extra burst of flavor.

lightbulb_outline Tips

• chevron_rightFeel free to substitute the chicken with tofu or your favorite vegetables for a vegetarian version.
• chevron_rightFor a spicier curry, add more cayenne pepper or red chili flakes.
• chevron_rightIf using canned pineapple, drain the juice before adding it to the curry.
• chevron_rightServe the curry with naan bread or roti for a complete meal.