Ingredients

The following ingredients have 4 Servings
  • 2 Chicken Breasts (Boneless, skinless and sliced thin)
  • 1 Tablespoon Olive oil
  • 1 1/2 Teaspoons Ginger (Fresh Grated)
  • 6 Cloves Garlic (Minced)
  • 1 Onion (Sliced )
  • 1 Red Bell Pepper (Quartered, seeded and sliced)
  • 1 Green Bell Pepper (Quartered, seeded and sliced)
  • 1 1/2 Cups Carrots (Sliced)
  • 1/2-1 Tablespoon Curry Powder (I like 1/2-3/4)
  • 2 Tablespoons Curry Paste
  • 2 Cans Coconut Milk (Unsweetened 13.5 ounces each)
  • 1 2/3 Cups Cream of Coconut
  • 6 Ounces Pineapple Juice
  • 3/4 Pineapple (Cored and Chopped)
  • 6 Ounces Whole Cashews
  • Cilantro (Chopped for garnish)
  • Kosher salt (to taste, starting with 1 teaspoon)

Instruction

  • In a large stockpot or dutch oven, heat the stove to medium high heat and add the oil. Once hot add the chicken and a sprinkle of salt.
  • Cook the chicken until no pink remains and add the curry paste, powder, ginger and garlic. Cook until fragrant, about 1 minute.
  • Add the veggies and turn the heat to medium. Cook until tender, about 10 minutes.
  • Add the remaining ingredients except the cashews and bring to a simmer. Turn to medium low and allow to cook for 20-30 minutes or up to 2 hours.
  • Throw in cashews right before serving over perfectly cooked white rice. Garnish with cilantro if desired.