Tender chicken cooked with pineapple, coconut milk, and red curry paste, all in a single pot.
# What You Need:
→ Meats
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 fl oz 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
# Steps:
01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
02 - Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for another minute.
03 - Add chicken pieces to the pot and brown on all sides for 4-5 minutes.
04 - Add bell pepper, carrot, and pineapple chunks. Stir well to combine.
05 - Pour in 13.5 fl oz coconut milk and 1 cup chicken broth. Stir in 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1 teaspoon brown sugar.
06 - Bring to a gentle simmer, cover with lid, and cook for 20 minutes, stirring occasionally.
07 - Remove the lid and simmer uncovered for 5-10 minutes to thicken the sauce to desired consistency.
08 - Taste and adjust seasoning with salt and black pepper as needed.
09 - Serve hot over cooked jasmine rice, garnished with fresh cilantro and lime wedges.
